I enjoy drinking Cabot Trail Maple Cream with my coffee over the winter, but the Maple Cream can also be used to make cool cocktails in the summer. I received these three cocktail recipes from the Ungava Spirits distillery to share with you. Give them a try and let me know how you like them.
CABOT TRAIL MAPLE COLADA

Ingredients
1 oz. Cabot Trail Maple Cream
1 oz. rum
3-4 oz. coconut milk
Pieces of banana, mango, or pineapple
A pinch of nutmeg
Whipped cream
Fresh mint
Star anise
Ice cubes
Method
- Combine all ingredients in a blender with ice.
- Blend until smooth.
- Pour into a tall glass.
- Garnish with whipped cream, fresh mint, star anise, and a slice of pineapple.
MAPLE-CHOCOLATE FRAPPE

Ingredients
1 oz. Cabot Trail Maple Cream
½ oz. orange liqueur
4 oz. strong coffee, cooled
1 oz. chocolate syrup
Chantilly cream
Orange zest
Chocolate flakes or pearls
Ice cubes
Method
- Pour the chocolate syrup into a highball glass or large cup.
- In a shaker filled with ice cubes, pour the maple cream, orange liqueur and coffee.
- Shake vigorously.
- Strain the contents of the shaker into the highball glass by gently pouring it over the back of a spoon so that the coffee settles on the chocolate syrup.
- Garnish with Chantilly cream, chocolate flakes and orange zest.
CANADIAN STYLE COFFEE FRAPPE

Ingredients
1 ½ oz. Cabot Trail Maple Cream
4 oz. Milk
4 oz. Strong coffee, cooled
Chocolate flakes
Ice cubes
Method
- Combine all ingredients in a blender with ice (or a shaker), except the chocolate flakes.
- Blend until smooth.
- Pour into a tall glass.
- Garnish with chocolate flakes.
You can buy Cabot Trail Maple Cream at BC Liquor stores.