Saturday, March 14, 2009

Canadian Coffee

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strengthTopping:
3/4 c Whipping cream 4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

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