Annie Bell, First published in YOU, Mail, UK
Make 180ml strong black coffee, stir in 25g caster sugar until dissolved, then stir in 2
tbsp maple syrup and ½ tsp vanilla extract. Leave to cool, then cover
and chill. To serve, liquidise the coffee mixture with 12-15 ice cubes
in a blender until pale and frothy. Divide between 2 x 400ml highball
tumblers or tall glasses. Squirt over some whipped cream, and drizzle
each one with a teaspoon of maple syrup. After a while the froth will
rise and settle on the top with the ice-cold black coffee below.