Canadian Coffee Recipe
Lot 40 rye whisky, maple syrup, americano, whipped cream, cinnamon
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Ingredients
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Coffee base
Sweetener
Topping
Garnish (optional)
Method
Prepare coffee base
Brew and measure
Brew a strong americano (about 8 oz hot). Ideally use freshly brewed espresso diluted with hot water or a strong drip brew. Preheat the serving glass or mug by rinsing with hot water, then discard the rinse water.
Pour 8 oz (about 240 ml) of the hot americano into the warmed mug.
Add 1.5 oz (45 ml) Lot 40 rye whisky to the coffee and gently stir once to combine.
Sweeten
Add 0.5 oz (about 1 tbsp) pure maple syrup to the coffee-whisky mixture. Stir thoroughly until fully dissolved and taste; adjust with up to 0.25 oz more maple syrup if you prefer it sweeter.
Whipped cream topping
Make quick whipped cream
In a small chilled bowl, whisk 2 tbsp cold heavy cream with 1 tsp granulated sugar until soft peaks form (about 30–60 seconds by hand, faster with a small whisk or electric frother). The cream should be thick but still spoonable.
Carefully spoon the whipped cream on top of the sweetened coffee-whisky mixture, creating a visible layer that floats on the coffee.
Lightly dust 1 tsp ground cinnamon over the whipped cream in an even layer. If using, sprinkle 0.25 tsp maple sugar or a light dusting of cocoa on top instead or in addition.