- 30 ml Jökla cream liqueur
- 100ml heavy cream
- 2 tablespoons light brown sugar
- 60ml whiskey, preferably Irish
- 475ml hot freshly brewed coffee
- Whip the cream
- Blend Jökla cream liqueur together with the whipped cream.
- Divide the whiskey and brown sugar between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.