So I might have mentioned my current interest in The Song of Fire and Ice series (Game of Thrones), both the book and the television show. I spent the weekend watching the first two seasons and now I’ve been thrown back into reading. Well, I just got to the Red Wedding. Yes, I know all about the Red Wedding now.
WHY? WHY? WHY? I understand that great books/movies/tv shows hold no character sacred because there is an overarching story to tell, but it doesn’t make anything easier. It’s like when Dr. Greene died on E.R. or when Prim was killed in The Hunger Games. Or even when Snape had to kill Dumbledore to keep his promise. Don’t even get me started on Lost! I understand it all; it’s just not easy. And I’m tired because I stayed up late in emotional distress.
Let’s talk about happy things – like pudding! I’ve been on a bit of pudding bender lately. After this delectable bourbon butterscotch treat, I’m not stopping. This weekend I made a dairy-free pistachio pudding that was phenomenal, recipe to come! I even made a homemade boxed pudding mix that I’m waiting to test out.
Why not make pudding shots with homemade, from scratch pudding? I like being classy and domestic with booze; it’s just how I roll. Irish coffee pudding shots seemed like a great idea, and it is true! The pudding is rich and creamy and full of coffee flavor with whiskey inside; whiskey + coffee is the best! A little whiskey-whipped cream and a sprinkle of brown sugar is all you need for perfection. Here is another way to enjoy your St. Patrick’s Day booze with your dessert.
Two Years Ago – Irish Car Bomb Brownies
Irish Coffee Pudding Shots
Adapted from Sprinkle Bakes
Yield – 13 1 1/2-ounce shot
2 tablespoons cornstarch
1/4 cup + 2 tablespoons packed light brown sugar
pinch of salt
1 1/2 cups heavy cream
1 tablespoon instant espresso powder
1 teaspoon vanilla
3 tablespoons Irish whiskey
1 cup (1/2 pint) heavy cream
2 tablespoons sugar
2 tablespoons Irish whiskey
extra brown sugar for sprinkling
13 vanilla wafers
- Pudding – In a medium saucepan whisk together the cornstarch, sugar, and salt. Whisk in the heavy cream.
- Stir and heat until smooth and thick like toothpaste. Remove from the heat and whisk in the espresso powder, vanilla, and whiskey.
- Move to a bowl and cover with plastic wrap directly on top of them pudding. Refrigerate for 2 hours.
- Whipped cream – Add the cream, sugar, and whiskey to the bowl of a stand mixer with a whisk attachment. Beat until the cream forms stiff peaks.
- Assembly – Pipe the pudding into 1 1/2 ounce plastic shot glasses, about 2/3 of the way up. Pipe the whipped cream to the top. Before serving, sprinkle the top with brown sugar and place a vanilla wafer inside to use as a spoon.