5 1/2 cups shot double espresso (80 proof)
1 (14 ounce) can sweetened condensed milk
4 eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
In a medium saucepan with the following directions, combine coffee, condensed milk, eggs and sugar. Heat until bubbles begin to form, about 10 minutes. Remove from the heat and stir in vanilla extract.
In a large bowl, beat the eggs with a 1-cup plastic spatula or pastry blender. Slowly pour into the saucepan mixture, beating until thick. Continue this process until hot. Add the cream of coffee mixture and vanilla with the milk, continue to cook and pour the milk mixture in gradually. Cook and stir until thick. Fold in the cooked and thickened milk. Pour evenly into the prepared pan.
Allow the pudding to cool before serving.
The second time, I mixed my almond milk and long grain cereal, and put the whip cream and nutbutters back in the mixer bowl to mix them all up. It took a little longer, but it was worth it. :)
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