mexican coffee pudding

Ingredients:

• 1/2 cup dark brown sugar
• 3 tablespoons cornstarch
• 3 tablespoons instant espresso powder
• 1/2 teaspoon ground cinnamon plus additional for garnish
• 2 cups whole milk
• 1 1/4 cups chilled heavy whipping cream, divided
• 1 tablespoon coffee liqueur

Whisk brown sugar, cornstarch and espresso powder with 1/2 teaspoon cinnamon in medium saucepan.  Whisk in milk and 1 cup cream.  Bring to boil over medium high heat, whisking constantly.  Boil for 1 minute, whisking entire time.  Divide among 6 ramekins.  Cover and chill until cold, about 4 hours.

Whisk 1/4 cup cream and coffee liqueur in small bowl until peaks form.  Spoon on top puddings, then sprinkle with cinnamon.