Here’s a little something for St. Patrick’s Day that takes very little effort to put together. It’s inspired by Irish Coffee, a drink that consists of brown sugar, cream, Irish whiskey and strongly brewed coffee. It seemed like the perfect kind of thing to turn into my favorite comfort food – pudding.
The whipped-cream-to-pudding ratio is about 50/50 here. The pudding is filled with potent coffee flavor, and the whiskey imparts barley and oak flavors. It’s not overly sweet, so the sweetened whipped cream gives the entire dessert a nice balance.
I found some chocolate coins at the grocery store and decided they’d make cute St. Paddy’s embellishments. A few coins were made into picks using bamboo skewers. It’s easy to do, and there’s an instructional picture below the recipe if you’d like to try it for yourself.
I think they’re pretty cute, and hellooo – chocolate!
This dessert was so well loved, it was gone in a snap! And since it’s so easy to whip up, I’ll be making a second batch for our St. Paddy’s Day dessert this Sunday. Hope you enjoy it too!
Irish Coffee Pudding
Source: SprinkleBakes original recipe
Prep: 15 minutes plus 2 hours chilling time
Yield: 4 servings
This is an easy recipe, but if you want to shortcut it further, use prepared whipped topping from the grocery store. I use heavy cream in the pudding recipe, but whole milk can be substituted. If you want to make this dessert non-alcoholic, omit the whiskey and add 1 teaspoon vanilla extract.
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons brown sugar, packed
Pinch of salt
2 cups heavy cream
1 tablespoon instant espresso powder or 1 1/2 tablespoons instant coffee
3 tablespoons Irish whiskey
1 cup heavy cream
1/4 cup plus 1 tablespoon sugar
- Whisk the cornstarch, sugar and salt together in a medium saucepan. Stir in the heavy cream. Bring the mixture to a bubble over medium-high heat whisking constantly until thickened and smooth. Remove from heat and whisk in espresso powder and whiskey.
- Divide the pudding evenly between four 6 oz. dessert glasses. Chill for 2 hours.
Whipped cream directions
- In a medium bowl, whip heavy cream on medium high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy. Dollop or pipe whipped cream on top of puddings.
- Sprinkle a pinch of instant espresso powder over the whipped cream if desired. Embellish with chocolate gold coins if desired. Refrigerate leftovers.