Mexican Coffee Pudding with Kahlúa Whipped Cream

A while back, I had some cream in the fridge but didn't seem to have a use for it. So I did some googling & came upon this recipe. Lucky for me, I had everything it required.

RECIPE
1/2     cup packed brown sugar
3       tablespoons cornstarch
3       tablespoons coffee powder
1/2    teaspoon cinnamon (plus additional for sprinkling)
2       cups milk
1 1/4 cups chilled heavy cream, divided
1       tablespoon Kahlúa or other coffee-flavored liqueur

1. Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
2. Whisk in milk and 1 cup cream. 
3. Bring to boil over medium-high heat, whisking constantly.
4. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
5. Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. 
6. Spoon atop puddings & sprinkle with cinnamon.