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.