INGREDIENTS:

• 45 ML TEELING SMALL BATCH
• 15 ML BROWN SUGAR SYRUP OR STOUT SYRUP
• 90 ML FRESH COFFEE
• 30 ML DOUBLE CREAM

RECIPE:

1. PREHEAT GLASS WITH WARM WATER AND DISCARD
2. ADD TEELING SMALL BATCH, SUGAR SYRUP AND BREWED COFFEE; STIR TO COMBINE
3. WARM A LARGE SPOON AND GENTLY POUR THE CREAM OVER THE BACK OF THE SPOON TO FLOAT ON THE TOP OF THE COFFEE
4. GARNISH WITH FRESHLY GRATED NUTMEG