In a mixing bowl, whip the double cream until soft peaks form. Chill until needed.
Place ½ tsp of sugar in the bottom of each shot glass and add 10ml of whisky on top, stirring well to dissolve the sugar. Pour 50ml of coffee on top and stir well.
Place 1 tbsp of whipped cream on top of the coffee and dust a little ground nutmeg on top before serving.
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