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.
First published in YOU, Mail on Sunday
By Annie Bell
UPDATED: 14:00 EST, 16 July 2011