brown cane sugar
Fill two glasses or tall mugs with hot water to heat them up. Whip the cream to a consistency where it can still be poured.
Empty the water filled glasses. Add coffee, whiskey and sugar and stir until the sugar has dissolved.
Pour the cream over the back of a spoon into your mug so that it does not mix with the coffee. It should be a separate layer and you drink the fresh coffee through the cold cream.
Dust with cocoa powder and enjoy while the coffee is still hot.