Recipe - Irish Coffee With Creamy Topping

12 ounce Evaporated skimmed milk, (1
can) divided
1 tablespoon Cornstarch
2 tablespoon Water
1 teaspoon Vanilla extract
2 tablespoon Sifted powdered sugar
6 cup Hot strong brewed coffee
One half cup Irish whiskey
8 teaspoon Sugar

Pour One half 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 1/8inchthick 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 Three fourths cup coffee and One half 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 MCRecipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.