Sortilège: truly authentic

• 2 oz (60 ml) Sortilège Maple Cream
• 2 tbsp. instant coffee
• 2 tbsp. sugar
• 2 tbsp. boiling water
• 3 oz (90 ml) milk (or plant-based beverage)
• Ice

Combine the coffee, sugar, and boiling water. Whisk for 4 minutes, or until texture begins to resemble that of whipped cream. Pour the ice, Sortilège Maple Cream, and milk into a highball or double old-fashioned glass (approximately 12 oz or 360 ml). Using a spoon, deposit the coffee mixture over top.

• 2 oz (60 ml) Sortilège Maple Cream
• 4 oz (120 ml) espresso coffee, chilled in the freezer for a few minutes
• 2 oz (60 ml) milk (or plant-based beverage)
• Ice

Place the ice in a highball or double old-fashioned glass (approximately 12 oz or 360 ml). Add the remaining ingredients and stir. For a more decadent version, use the back of a spoon to line the inside of the glass with melted chocolate or chocolate syrup.

• 2 oz (60 ml) Sortilège Maple Cream
• 2 eggs
• 2 tbsp. powdered sugar
• 5 oz (150 ml) milk
• A few drops vanilla extract
• Ground cinnamon (optional)

In a saucepan, off the heat, whisk together the eggs and sugar until smooth. Add the milk, whisking continuously. Bring to a boil, occasionally stirring and scraping the sides and bottom of the saucepan. Remove from heat. Add the Sortilège Maple Cream and vanilla. Let cool in the fridge. Pour into two glasses and sprinkle with ground cinnamon if desired.