- Yields: 8 servings
- Preparation: 144 minutes
Ingredients
- 1/3 cup (75mL) cornstarch
- 4 cups (1L) HEWITT'S - milk
- 1 1/3 cups (325mL) granulated sugar
- 2 tbsp (30mL) instant coffee granules
- 2/3 cup (150mL) hot water
- 1/4 tsp (1mL) salt
- 2 tsp (10mL) vanilla
- GAY LEA - Regular Whipped Cream
Instructions
- Place cornstarch in bowl; whisk in 4 cup (1 L) milk until smooth. Reserve. Stir sugar with instant coffee and salt in a large heavy-bottomed saucepan; whisk in water until smooth. Set pan over medium heat and cook, stirring constantly, for 3 to 4 minutes or until mixture boils. Stir in remaining milk.
- Stir reserved cornstarch mixture and, whisking constantly, add to coffee mixture. Place over medium heat and cook, stirring constantly, for about 10 minutes or until mixture comes to a boil, and is glossy and thickened. Stir in vanilla. Divide cappuccino mixture among coffee cups or dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for at least 2 hours or up to 2 days.
- Just before serving, top each dessert cup with whipped cream.
Tips:
- Garnish with coffee beans, sprinkled cocoa, ground chocolate or cinnamon.
