¼ c Maple syrup; pure
½ c Rye whiskey
3 c Coffee; hot, black, double strength
¾ c Whipping cream
4 ts Maple syrup; pure
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour
in coffee to 1 inch of top; spoon topping over coffee.