1 cup piping hot black coffee
2 teaspoons Chelsea Soft Brown Sugar
1 shot Irish whiskey
cream, slightly whipped

Heat a tall, sturdy glass (traditionally with a stem) with boiling water.
Pour away the water.
Add the Chelsea Soft Brown Sugar and coffee and stir until completely dissolved.
Add the whisky to the coffee and stir.
From a jug with a good spout and over the back of a teaspoon, pour your slightly whipped cream over the surface of the coffee until you hit the rim of the glass.
Serve.