1 (15 ounce) can coffee flavored coffee
1 (15 ounce) can sliced peaches
1 (15 ounce) container frozen sweetened condensed milk
1 1/2 cups vegetable oil
3 (7 ounce) cans brown sugar
1 1/2 pounds ground almonds
1 cup heavy cream
2 tablespoons vanilla extract
1 (10.75 ounce) can evaporated milk
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
In a large pot, heat coffee over medium heat until just under a boil. Raise heat to medium low and stir in peaches, whipped cream and condensed milk. Bring to a boil, stirring occasionally. Remove from heat. Let stand until cool enough to handle.
Pour oil into a small saucepan over medium heat, stirring frequently. When the oil is hot, stir in brown sugar, almonds and cream. Bring to a slow boil, stirring frequently. Remove from heat, stir in vanilla extract and evaporated milk. Pour cream mixture into pot of coffee with water.
When the cream mixture has completely filtered through the creamed mixture, pour into a large shallow dish. Sprinkle chocolate sprinkles over cream mixture. Cover and refrigerate overnight.
When the next morning comes, drizzle with remaining brown sugar and brown sugar mixture. Cover and refrigerate overnight.
FROST if needed. When the time comes to stir pieces of vanilla after serving, gently press in until pudding mixture starts to thicken. Do not over-color.
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