- 3/4 cup half-and-half cream
- 1/4 cup maple syrup
- 1-1/4 cups brewed coffee
- 1/4 cup whipped cream
- 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. Yield: 2 servings.
Originally published as Maple Cream Coffee in The Taste of Home Cookbook 2007
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