In a heavy medium saucepan, whisk together brown sugar, cornstarch, instant espresso powder, and ground cinnamon.

Whisk in whole milk and 1 cup of heavy whipping cream.

Bring the mixture to a boil over medium-high heat, whisking constantly to prevent scorching.

Continue to boil for 1 minute, whisking constantly.

Divide the pudding evenly among 6 small bowls.

Cover the bowls with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

Chill the puddings in the refrigerator for at least 4 hours, or until they are completely cold and set.

In a small bowl, whisk together the remaining 1/4 cup of heavy cream and Kahlua until soft peaks form.

Spoon the Kahlua whipped cream on top of the chilled puddings.

Sprinkle with additional ground cinnamon before serving.