Irish Coffee with Creamy Topping

Combine cornstarch and water in a small bowl, stirring until the cornstarch is fully dissolved and no lumps remain.

Pour half of the evaporated skim milk (6 ounces) into a small saucepan and heat over medium heat until steam begins to rise from the surface, about 3-4 minutes.

Whisk the cornstarch mixture into the hot milk and stir constantly until thickened, about 2 minutes.

Allow the cornstarch mixture to cool for 2-3 minutes.

Pour the remaining evaporated skim milk (6 ounces) into a medium bowl and whip with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.

Sift the powdered sugar into the whipped milk and fold gently with a spatula until combined, being careful not to deflate the whipped texture.

Fold the cooled cornstarch mixture into the whipped topping until evenly incorporated.

Combine the hot brewed coffee and Irish whiskey in a large pitcher or measuring cup, then divide evenly among four heat-resistant mugs or glasses.

Stir 1 teaspoon (½ tablespoon) of the 2 tablespoons of sugar into each mug of coffee mixture until dissolved.

Spoon or dollop the creamy topping generously over each mug of Irish coffee, allowing it to float on the surface.

Serve immediately while the coffee is hot, instructing drinkers to enjoy the creamy topping with each sip.