All Canadian coffee.
1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, -double strength
3/4 c Whipping cream
4 tsp Maple syrup, pure
1. Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets.
2. Pour in coffee to 1 inch of top; spoon topping over coffee. Decorate with tiny Canadian flags if desired.