- 90 ml (3 oz) hazelnut liqueur
- 120 ml (4 oz) 35% whipping cream
- 10 ml (2 tsp) maple syrup
- 10 ml (2 tsp) maple sugar
In a bowl, combine 30 ml (1 oz) of the hazelnut liqueur, the maple syrup and the whipping cream.
Whip to firm peaks.
Frost the rims of four toddy glass with the maple sugar.
Pour 15 ml (1/2 oz) of the hazelnut liqueur into each cup, and fill with coffee.
Garnish with the flavoured whipped cream.