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Two twists set this version of the classic warming drink apart—maple syrup acts as the sweetener, and a touch of cocoa powder brings out the flavor of the coffee.

Martha Stewart Living, January/February 2018

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 2 mugs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk cream with vanilla and 1 tablespoon maple syrup just until silken and very soft peaks form. In a small saucepan over medium heat, whisk together coffee, whiskey, cocoa, and remaining 1 tablespoon maple syrup. Cook until scalding and bubbles appear along edge of pan (do not let boil). Remove from heat. Whisk in 2 tablespoons cream mixture. Divide evenly between two mugs. Top with remaining cream mixture, sprinkle with cocoa, and serve immediately.

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Variations

For a nonalcoholic version, simply omit the whiskey.

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