Distinctions

2015GoldCoupes des Nations

2015SilverNew York World Wine & Spirits Competition

2014GoldCoupe des Nations

Distinctions

2015GoldCoupes des Nations

2015SilverNew York World Wine & Spirits Competition

2014GoldCoupe des Nations

2014GoldPrix du Public

2013GoldCoupe des Nations

2012GoldPrix du Public

2012GoldCoupe des Nations

2011GoldCoupe des Nations

ICED COFFEE WITH COUREUR DES BOIS MAPLE CREAM LIQUEUR

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!

Servings

1 drink

Time

5 minutes

Ingredients

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

Preparation

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!

Servings

1 drink

Time

5 minutes