¼ cup Maple syrup; pure

½ cup Rye whiskey

3 cup Coffee; hot, black, double strength

Topping:

¾ cup Whipping cream

4 teaspoon Maple syrup; pure

For the final topping whip the cream with the maple syrup until soft and fluffy.
Separate maple syrup and whiskey across four coffee mugs. Pour in coffee to 1 inch of top, which leaves room required for topping mentinoned previously, which can be spooned on. Add butter to spoon if maple syrup based topping is sticky.

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