Irish Coffee: Velvety Cream Over Warm Whiskey

Instructions:

1. Fill your heat proof glass with boiling water and let it sit for 60 seconds to temper the vessel. Note: This prevents the glass from shattering and keeps the drink hot while you prep the cream.
2. Pour 45 ml of cold heavy cream into a small jar. Shake vigorously for about 30 to 45 seconds until it reaches the consistency of melted ice cream.
3. Empty the hot water from your glass. Pour in 120 ml of hot coffee, 45 ml of whiskey, and 5 ml of maple syrup. Note: Stir well until the syrup is completely integrated into the liquid.
4. Hold a teaspoon upside down so the tip just touches the surface of the coffee. Slowly pour the thickened cream over the back of the spoon. Note: This diffuses the force of the cream, allowing it to rest on the surface tension.
5. Grate a pinch of fresh nutmeg directly over the white surface. Note: The heat from the coffee will cause the nutmeg oils to bloom instantly.
6. Look at the glass from the side. You should see a sharp, clean line where the black coffee meets the white cream. until the layers look like a perfectly poured pint of stout.
7. Hold the glass to your nose. You should smell the spicy nutmeg and oaky whiskey first, followed by the deep roast of the beans.
8. Serve immediately while the contrast between the cold cream and the hot coffee is at its peak.