1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1 oz. Irish (or Vermont) whiskey
1 oz. Vermont Ice Apple Crème Liqueur
Whipped cream topping
Pour hot coffee into warmed glass or mug until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in whiskey and Vermont Ice Apple Crème. Top with whipped cream and enjoy!