Ingredients
- 700 gr coffee
- 180 ml whipping cream
- 120 ml rye whiskey
- 80 gr maple syrup
- 26 gr maple syrup
Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 3 cm of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired. MAKES: 4 Servings
