Rimmed in Irish mead and crushed chocolate-covered toffee - Hot coffee and whiskey topped with Guinness Whipped Cream
For each mug:
1 bottle Guinness beer (11.2 ounces), room temperature
1/2 cup heavy whipping cream
1/2 teaspoon sugar
1 tablespoon Irish mead (honey liqueour)
1 tablespoon crushed chocolate-covered toffee
1 teaspoon brown sugar
1 - 2 ounces good Irish whiskey
In a medium saucepan, heat beer carefully over medium high flame (it will foam up, so stir it/blow on it). When it is done foaming, turn heat to medium high and allow to boil 12-15 minutes without stirring. You'll be left with about two tablespoons of thick Guinness. Set aside.
Whip cream until soft peaks form, adding 1/2 teaspoon sugar. Fold in reduced Guinness.
Put Mead in a small saucer and the toffee in another. Dip mug rim in Mead, then coat with toffee. Fill the mug 2/3 up with hot coffee and stir in brown sugar. Add 1 - 2 ounces of whiskey. Top with Guinness whipped cream, and if you like, a few more sprinkles of toffee.