Celebrate St. Patrick’s Day with a Canadian-ified version of the classic Irish coffee cocktail. This twist is spiked with our patriotic Canadian whisky and a drizzle of maple syrup then topped with maple-laced whipped cream, of course.
Using a whisk, electric mixer or stand mixer, whisk whipping cream until stiff peaks form. Whisk in 2 Tbsp maple syrup. Set aside. If making ahead, whipped cream will keep well, covered and refrigerated for up to 2 days.
Add whisky, maple syrup and bitters to a heat-proofed mug. Pour in coffee. Top with a dollop of the maple whipped cream.