Ingredients
Method
1.Fill a 1.5-litre coffee plunger with hot water. Stand 1 minute, then discard water.
2.Spoon coffee into plunger, add boiling water and stir until combined. Cover with lid; stand 5 minutes.
3.Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Refrigerate.
4.Fill four heatproof serving glasses with some extra boiling water. Stand 1 minute.
5.In a small jug or bowl, combine whisky, liqueur and sugar. Discard water from glasses. Pour whisky mixture evenly between glasses.
6.Gradually push down the plunger. Pour coffee evenly into glasses and stir to dissolve sugar. Top coffee mixture with cream.
Allow the boiling water to stand for a minute before pouring onto the coffee as boiling water could burn the coffee, giving it a bitter taste.
Note
