Add 2 tsp brown sugar and 120 ml hot coffee and stir to dissolve.
Stir in 40 ml whisky.
Lightly whip 30 ml cream with a pinch of cardamom powder and float it on top over the back of a spoon.
Serve hot right away without stirring, sipping the coffee through the cream, with a butter biscuit alongside.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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