For many of us, there's nothing better on a winter day than a hot coffee. We see that coffee and raise you one that's blended with maple syrup, bourbon, and brown sugar. And it's all topped off with spiced whipped cream — that's vegan, no less!
For this recipe, we started with Greater Goods' Take Me Home ($18.85) brewed in a French press, but whatever medium or dark roast you happen to be drinking this week will taste great! It makes enough for two portions, so this coffee confection is perfect for sharing (or a double serving).
- 2 cans coconut cream
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg (grated)
- 1/4 tsp cardamom
- 2 cups coffee
- 2 oz bourbon (we recommend something sweeter like Four Roses Small Batch)
- 2 tbsp maple syrup
- 1 tsp brown sugar
Refrigerate both cans of coconut cream overnight. This will separate heavier coconut fats from liquids.
Once chilled, carefully scoop out the cream getting as little of the liquids as possible. Too much liquid will make for a very runny whipped cream.
Combine cream and next six ingredients (through cardamom) in a chilled blender. You can used a chilled bowl too, if hand whipping.
Whip to combine
Refrigerate to cool. It will thicken while you prepare the coffee cocktail
Combine coffee and remaining ingredients
Top with a generous dollop of whipped cream