The weather in New England has been absolutely amazing the last few weeks. Mornings start off on the cooler side, and I've been enjoying my coffee on the patio, watching the leaves fall.
Usually caramel is my flavor of choice in coffee, but when I saw this recipe from Taste of Home, I had to give it a try. Make sure to use real maple syrup, not pancake syrup!
I'm usually a one cup drinker, but I went back for the second cup on this one, and this time I enjoyed it over ice.
Is the whipped cream really necessary? Nope, but I like to treat myself so I added it onto the iced version too.
Maple Cream Coffee
Ingredients
- 3/4 cup half and half
- 1/4 cup maple syrup
- 1 1/4 cups brewed coffee
- 1/4 cup whipped cream
Instructions
- In a small saucepan, cook and stir cream and syrup over medium heat until heated through. (Do not boil.)
- Divide evenly between two cups. Stir in coffee. Top with whipped cream.
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This post has been updated with new photos, text and a printable recipe card.
Wow, maple is my thing for sure! I think I’d try it with milk instead of half and half (so I could drink even more with a little less guilt!) Love your photo
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