This is a classic Canadian twist on a boozy coffee, featuring the rich, smoky flavors of Rye Whiskey and pure Maple Syrup. It’s the perfect cocktail for a chilly evening.
Ingredients (Serves 4)
| Ingredient | Quantity | Notes |
|---|---|---|
| Maple syrup, pure | ¼ cup | Do not substitute with pancake syrup. |
| Rye whiskey | ½ cup | A good quality rye is recommended for flavor. |
| Coffee, hot, black | 3 cups | Must be double-strength to balance the whiskey and syrup. |
Topping Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whipping cream | ¾ cup | Must be chilled. |
| Maple syrup, pure | 4 ts | For sweetening the cream. |
Instructions
1. Prepare the Topping
- Whip the cold cream together with the 4 teaspoons of maple syrup.
- Continue whipping until the mixture forms soft mounds (do not over-whip into stiff peaks).
- Set the maple cream topping aside.
2. Assemble the Coffee
- Warm four heatproof glass mugs or goblets.
- Divide the ¼ cup of pure maple syrup and the ½ cup of rye whiskey evenly among the four warmed mugs.
- Pour the hot, double-strength coffee into each mug, leaving about 1 inch of space at the top.
- Gently spoon the maple cream topping over the hot coffee.
Expert Tip
Using double-strength coffee is crucial. If the coffee is too weak, the flavor of the rye whiskey and maple syrup will overpower the drink.
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Canadian coffee regulations are authorized by the Food and Drugs Act and by the Consumer Packaging and Labelling Act, and each’s associated regulations
