Stir everything except the cream in a heated, stemmed glass. Float about an ounce of whipped cream on top.
|Prep Time||1 minute|
|Tags||1933-1969 (Tiki to Martinis), Dessert, Morning Drink|
|Strength||1 standard drinks|
|Glass||White Wine Glass|
For the cream, you want a thinner texture than normal whipped cream that can stand up in peaks. You can get this easily by just shaking the cream with a little sugar in a pint mason jar with a mixing ball. There are balls sold for this purpose or you can use any plastic ball or a couple of dice. This agitates the cream into what amounts to a soupy latte foam consistency. It is not so thick that it can hold its shape, but it is light enough to float on the coffee.