Food & Cooking Recipes Drink Recipes Cocktail Recipes Maple Irish Coffee Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Rate Print Share Prep Time: 10 mins Total Time: 10 mins Yield: 2 mugs Two twists set this version of the classic warming drink apart—maple syrup acts as the sweetener, and a touch of cocoa powder brings out the flavor of the coffee. Ingredients ½ cup heavy cream ¼ teaspoon pure vanilla extract 2 tablespoons pure maple syrup 1 cup strong-brewed coffee 2 ounces Irish whiskey, such as Jameson 1 teaspoon Dutch-process cocoa powder, plus more for serving Directions Whisk cream with vanilla and 1 tablespoon maple syrup just until silken and very soft peaks form. In a small saucepan over medium heat, whisk together coffee, whiskey, cocoa, and remaining 1 tablespoon maple syrup. Cook until scalding and bubbles appear along edge of pan (do not let boil). Remove from heat. Whisk in 2 tablespoons cream mixture. Divide evenly between two mugs. Top with remaining cream mixture, sprinkle with cocoa, and serve immediately. John Dolan Variations For a nonalcoholic version, simply omit the whiskey. Originally appeared: Martha Stewart Living, January/February 2018 Rate It Print