1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1.5 ounces espresso infused Irish whiskey
Heavy cream, slightly whipped
Infuse your favorite Irish whiskey with rokz espresso infusion. Pour hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until dissolved. Blend in the infused Irish whiskey. Top with whipped heavy cream by pouring gently over back of spoon. Add a sprinkle of rokz caramel vanilla sugar. Serve hot.