Step 1

For the whipped cream: Place a medium metal bowl and your heavy whipping cream, separately, in the freezer for 10 minutes.

Step 2

Pour the heavy cream into the chilled bowl and with a metal whisk, stir vigorously. When the cream has formed soft peaks, add the confectioners’ sugar and vanilla. Continue to whisk until the sugar and vanilla are combined and the whipped cream is light and smooth, but not too firm.

Step 3

For the cocktail: In a small saucepan over medium-low heat, warm the half-and-half until just heated through. (Be careful not to scorch it.)

Step 4

In a 3.25-ounce Picardie glass or glass mug, pour in the hot espresso. Follow with the warm half-and-half, vodka and coffee liquor. Gently stir to combine.

Step 5

Top with 2 healthy dollops of whipped cream and grate fresh nutmeg over the top of the drink using a rasp grater.