The creamy and delightful Coureur Des Bois Maple Cream —which is amazing on its own with only a few ice cubes— is also fantastic to create countless variations of iced coffee, including this one. Cocoa, cinnamon and Amaretto share aromatic compounds with maple, thereby creating a formidable synergy of flavours, resulting in a wonderfully cocoa-flavoured finish, with an ethereal and airy texture. You can also serve it as a dessert, by allowing the coffee rest in the glass for 10 minutes. The alcohol will fall to the bottom, and your guests can eat the foam with a spoon and sip the flavoured coffee. Cheers!
Regular filtered coffee (to make ice cubes)
3 oz. Coureur des bois maple cream liqueur
1/2 cup 3.25% milk
1/2 tsp amaretto
1/4 tsp unsweetened cocoa powder
1 pinch of cinnamon
Spanish coffee glass
1. Add unsweetened cocoa powder to the coffee and mix until completely dissolved.
2. Pour coffee mixture into an ice cube tray, and freeze.
3. In the jar of a blender, add 4 coffee ice cubes (depending on size), and remaining ingredients. Blend.
4. Once mixture is smooth and creamy, pour into a Spanish coffee glass and enjoy!