This pudding was inspired by New Orleans coffee. Blended with steamed milk and topped with a froth of milk, it's a decadent treat. I used espresso powder to make the coffee, but if you have a French drip pot and can get some good coffee with chicory, have at it! (Properly French-dripped coffee is very syrupy, so I suggest using 1/2 cup strong dripped coffee and 2 1/2 cups of half and half in place of the 3 cups of half and half and the espresso powder.) This probably shouldn't be served after dinner (unless it's going to be a LATE night)--it's pretty heavy on the caffeine. I use a milk frother to make the milk topping, but if you don't have one, freshly whipped cream is fine (maybe better even). Serve it with a sprinkling of nutmeg, cinnamon or cocoa powder on the top if you like.

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