- Yields: 8 servings
- Preparation: 144 minutes
- Place cornstarch in bowl; whisk in 4 cup (1 L) milk until smooth. Reserve. Stir sugar with instant coffee and salt in a large heavy-bottomed saucepan; whisk in water until smooth. Set pan over medium heat and cook, stirring constantly, for 3 to 4 minutes or until mixture boils. Stir in remaining milk.
- Stir reserved cornstarch mixture and, whisking constantly, add to coffee mixture. Place over medium heat and cook, stirring constantly, for about 10 minutes or until mixture comes to a boil, and is glossy and thickened. Stir in vanilla. Divide cappuccino mixture among coffee cups or dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for at least 2 hours or up to 2 days.
- Just before serving, top each dessert cup with whipped cream.
- Garnish with coffee beans, sprinkled cocoa, ground chocolate or cinnamon.