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A truly Dude-ly dessert. A base of Ovaltine pudding, a vodka whip cream topping, with coffee syrup and powdered sugar to top it all off. Ingredients ...
The coffee syrup should be the first part of this dessert you make. You'll want it to cool down to fridge temperature before using it. You can use cof...
Pour the 1/2 cup of sugar and 1/2 cup of brewed coffee into a small saucepan. Put on a burner on high heat.
When the mixture starts to boil (it won't take long), take it off the burner and let it sit until it cools.
Once cool, pour the mixture into a squirt bottle.
Place the squirt bottle in the fridge, allow to cool down to fridge temperature. If you don't have one of these squirt bottles, you can get them at an...
It's imperative that you use whole milk; skim, or even two percent, won't set up enough for a good texture. If you only have salted butter in the hous...
Mix together the 1/2 cup of Ovaltine, 3 tablespoons of corn starch, and pinch of kosher salt in a bowl.
Place a saucepan on a burner. Pour the two cups whole milk into the pan and set the burner for medium heat.
No, seriously, don't stop stirring it. Nothing leads to burnt milk faster than stepping away from the saucepan for more than a few moments.
When the milk starts to look like this (small bubbles at the edges, a light amount of steam coming off the top), it's time to add the dry ingredients....
Don't go dumping the whole lot in at once. Slowly add the dry ingredients, allowing them to dissolve in before adding more.
Keep on mixing until the pudding mixture thickly coats the back of a spoon. What does that look like, you ask?
Pretty much.
Take the saucepan off the burner, add the tablespoon of butter and mix until it's fully dissolved.
Pour the pudding into the serving vessels of choice. Split into fourths for medium-sized servings, halves for large-sized servings, or all into one bo...
Chill the pudding in the fridge until it is sufficiently cooled.
The first step in making the whip cream is to put your mixing bowl and beaters into the fridge, allowing them to reach fridge temp. Warm metal means w...
A hand mixer works fine, but you can also use the whisk attachment on a stand mixer.
It's best to not pull the bowl and cream out of the fridge until you're just about to use it.
Add the tablespoon of vodka to the whip cream. In case you're worried about getting smashed off this: don't worry, it's such a tiny amount of alcohol,...
Put the beaters in the cream BEFORE turning it on, and then put it on medium-high speed and whip away.
Much as with the dry ingredients in the pudding, you want to slowly add the powdered sugar, giving it time to mix in with the cream.
And whip some more
When the whip cream starts to look like this (glossy sheen, thick but still gloppy), lower the mixer speed down to low.
At this point, mix the cream until it hits a consistency you're happy with. I like mine extra fluffy.
Take the pudding out of the fridge, and dollop a nice, thick layer of the whip cream on top.
Drip on a healthy amount of the coffee syrup on top; you're going to want to get a coffee flavor in each bite.
Finally, dust some powdered sugar on top. Because if there's one thing I've learned from cable television, it's not a fancy-pants dessert unless you d...
And that's it. Perfect after a hard day of bowling, perhaps after a dinner of In-n-Out Burger. If you have leftover whip cream, you can put it on mos...
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