Mexican Coffee Pudding with Kahlúa Whipped Cream

• 1/2 cup (packed) golden brown sugarsugar
• 3 tablespoons cornstarchcornstarch
• 3 tablespoons instant espresso powder
• 1/2 teaspoon ground cinnamon plus additional for sprinklingcinnamon
• 2 cups whole milkmilk
• 1 1/4 cups chilled heavy whipping cream, dividedcream
• 1 tablespoon Kahlúa or other coffee-flavored liqueurliqueur

1. 01Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
2. 02Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

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