Maple-Bourbon Coffee with Nutmeg Whipped Cream

For a non-alcoholic version, feel free to leave out the bourbon!
By Rachael Ray Every Day ,

Photography by Peter Ardito

Recipe by Sarah Tenaglia

4 Servings


  • 1/2 cup heavy cream

  • 4 tbsp. pure maple syrup   

  • 1/2 tsp. ground nutmeg, plus more for topping   

  • 3 cups freshly brewed strong coffee   

  • 3 tbsp. bourbon   


In large bowl, whisk cream, 2 tbsp. maple syrup, and 1/2 tsp. nutmeg until cream thickens, about 2 minutes. In large liquid measuring cup, add coffee, bourbon, and remaining 2 tbsp. maple syrup. Pour into coffee cups. Top with whipped cream and nutmeg.

Nutrition Information

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