Yield: 8 Servings
|12 ounces||Evaporated skimmed milk, (1 can) divided|
|1 teaspoon||Vanilla extract|
|2 tablespoons||Sifted powdered sugar|
|6 cups||Hot strong brewed coffee|
|½ cup||Irish whiskey|
Pour ½ 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. Cook 1 minute, stirring constantly.
Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a ⅛-inch-thick layer of ice forms on 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. Yield: 8 servings (about 83 calories per ¾ cup coffee and ½ cup topping).
Per serving: 99 Calories; 0g Fat (1% calories from fat); 3g Protein; 13g Carbohydrate; 2mg Cholesterol; 53mg Sodium Serving Ideas : Pour into mugs; spoon topping onto coffee.
NOTES : Cover and store remaining topping in refrigerator.
Recipe by: Cooking Light, Nov/Dec 1992, page 77 Posted to MC-Recipe Digest V1 #397 by igor@... on Jan 28, 1997.