Drunken Waffle Recipe

Brew espresso

Pull a double espresso (about 2 shots, roughly 60 ml). If you prefer a slightly milder drink, have 30 ml hot water ready to dilute the espresso after brewing (this yields an Americano-style strength).

Transfer the hot espresso to the serving vessel (coffee cup or heatproof glass). If diluting, add the 30 ml hot water now and stir to combine.

Make syrup

In a small saucepan over low heat, combine 3 tbs maple syrup and 2 tbs water. Stir gently just until combined and warmed (do not boil vigorously).

Add the ground cinnamon, nutmeg, and allspice. Whisk or stir for 30–45 seconds until spices are fully incorporated and the syrup is fragrant. Keep warm over the lowest heat while you prepare the caramel (or set aside — it will remain pourable).

Taste and adjust: if you want a stronger maple note, add up to 1 tbs more maple syrup and stir to combine. Reserve approximately 2 tbs of syrup to finish the drink (use remaining syrup to sweeten to taste).

Make caramel

In a small heavy-bottomed saucepan over medium heat, spread 3 tbs granulated sugar in an even layer. Without stirring, let the sugar begin to melt — after about 2 minutes, gently swirl the pan to encourage even caramelization. Watch closely to avoid burning.

When the sugar has mostly melted and turned an amber color, add 1 tbs unsalted butter and stir carefully (mixture will bubble). Remove from heat.

Slowly pour in 2 tbs warm heavy cream while stirring continuously (mixture will sizzle). Once combined and smooth, stir in 1 tbs bourbon and a pinch of sea salt. Let the bourbon caramel cool for 1–2 minutes so it thickens slightly but remains pourable. Keep warm.

Steam or heat milk

Steam or heat 6 oz whole milk to 60–65°C (140–150°F) and texture lightly to produce microfoam if you have a steam wand. If you don't have a steam wand, heat milk on the stove or microwave until hot (but not boiling) and froth with a handheld frother or vigorously shake in a sealed jar for 30–45 seconds.

Assemble the Drunken Waffle: pour 2 tbs of the maple spice syrup into the espresso, stir to combine. Slowly pour the steamed milk over the espresso-syrup mixture, holding back foam with a spoon and then spooning foam on top.

Drizzle 1–2 tbs of the warm bourbon caramel over the foam. If desired, stir gently to create caramel ribbons throughout the drink.

Garnish with a small dollop (approx. 2 tbs) of whipped cream if using, then finish with a pinch of grated nutmeg or cinnamon. Serve immediately.

Taste and adjust sweetness: add additional maple spice syrup to taste if you prefer a sweeter beverage.