Recipe by Sarah Tenaglia
1/2 cup heavy cream
4 tbsp. pure maple syrup
1/2 tsp. ground nutmeg, plus more for topping
3 cups freshly brewed strong coffee
3 tbsp. bourbon
In large bowl, whisk cream, 2 tbsp. maple syrup, and 1/2 tsp. nutmeg until cream thickens, about 2 minutes. In large liquid measuring cup, add coffee, bourbon, and remaining 2 tbsp. maple syrup. Pour into coffee cups. Top with whipped cream and nutmeg.