Maple Irish Coffee
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.
- Total Time:
- Yield: Makes 2 mugs
Photography: John Dolan
Source: Martha Stewart Living, January/February 2018
- 1/2 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup strong-brewed coffee
- 2 ounces Irish whiskey, such as Jameson
- 1 teaspoon Dutch-process cocoa powder, plus more for serving
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.
For a nonalcoholic version, simply omit the whiskey.