1.   Brew a strong coffee. Keep it very hot

2.   Boil water and pour into a glass mug (preferably with a stem – as per traditional presentation). When the glass is very warm, pour out and discard the water

3.   Add the 2 tablespoons of Lakanto gold (brown sugar substitute in flavor and sweetness) to the glass

4.   Pour the hot coffee into the glass mug and stir well until the sweetener is completely dissolved

5.   Add the whisky to the coffee and stir

6.   Whip the cream until light and slightly frothy. Pour the whipped cream into a small jug or creamer with a spout

7.   Using the back of a spoon lowered to the surface and close to the glass, pour the slightly whipped cream over the surface of the coffee so that it does not mix with the coffee but forms a layer over the coffee. The cream should reach the rim of the glass cup (if you need more cream and coffee adjust quantity to your cup size)