Title: Irish Coffee with Creamy Topping
Categories: Beverages
Yield: 8 Servings
| 1 | cn | (12 ounce) evaporated skim milk, divided |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | ts | Vanilla extract |
| 2 | tb | Siftd powdered sugar |
| 6 | c | Hot strong brewed coffee |
| 1/2 | c | Irish whiskey |
| 2 | tb | Sugar |
| 2 | ts | Sugar |
Pour 1/2 cup milk into a small saucepan; bring to a simmer over medium
heat. Place cornstarch in a small bowl; gradually add water, stirring with
a wire whisk until blended. Add to simmering milk; bring to a boil,
stirring constantly. Combine cornstarch mixture, remaining 1 cup milk, and
vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick
layer of ice forms om the surface. Beat mixture at high speed of an
electric mixer 5 minutes; gradually add sifted powdered sugar, beating
until soft peaks form. Cover and chill. Combine coffee, whiskey, and sugar;
stir well. Pour into mugs; spoon topping onto coffee. Serve immediately.
Cover and store remaining topping in refrigerator. Yield: 8 servings (about
83 calories per 3/4 cup coffee and 1/2 cup topping).
0.1 grams fat, 1 mg cholesterol and 40 mg sodium Source: "Cooking Light"
magazine - Jan/Feb, 1992 Reformatted by: CYGNUS, HCPM52C