Hot Buttered Rye

from the December/January 2015 issue of Eat Drink Mississippi

1/2 ounce rye whiskey (Knob Creek suggested) 

1 ounce ginger liquer

5 ounces hot water

Top with 1 cup of Heavy Cream Maple Mix. Garnish with nutmeg. 

Heavy Cream Maple Mix

Whip 2 ounces of heavy cream and 2 ounces of maple syrup until the consistency is like hot butter. Chill for 24 hours. 

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