Irish coffee with maple syrup
The cream goes on top, not in it
Irish whiskey, hot black coffee, and amber maple syrup in a warmed glass. Topped with lightly whipped cream, which floats on top.
Finished with shavings of extra dark chocolate.
10 min
Preparation time
Cocktail
Category
Low
Difficulty
2
Servings
What's needed
Yields 2 servings.
100 ml heavy cream
30 g (20 ml) of Pure Amber Maple Syrup
100 ml Irish Whiskey
200 ml of extra-long, boiling hot espresso
20g extra dark chocolate
Four steps
Cream
Whip lightly until creamy but not too stiff.
The glasses
Warm them with boiling water, empty them, and pour in the maple syrup, whiskey, and hot coffee. Stir well.
The cream on top
Gently pour it over the back of a spoon held just above the surface: this way it floats without mixing.
Complete
Chocolate shavings and serve immediately.
Creamy, not stiff, cream
If whipped too much, it won't float well. A consistency somewhere in the middle is needed, as the recipe indicates.
The glasses should be heated beforehand, otherwise they will cool the coffee in a few seconds.
The ingredient
The variety used in this recipe. Amber, rich taste: it can be tasted alongside other flavors without overpowering them.
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