- 1/2 cup Heavy Cream
- 2 tablespoons Pure Maple Syrup
- 2 ounces Rye Whiskey
- 2 ounces Water, hot
- 1 ounce Ginger Liqueur
- Nutmeg, freshly grated
- Fresh Rosemary, for garnish and stirring
Add the cream to a bowl and blend with a hand mixer until a soft churned butter consistency forms. This will take a good 5 minutes.
Add in the maple syrup and mix another 30 seconds.
Place the whiskey, ginger liquor and the hot water into a mug and stir well.
Top with a large scoop of the whipped cream and sprinkle with cinnamon or fresh grated nutmeg.