Pour a small amount of cold water into one shallow saucer, and a layer of granulated sugar into a second shallow saucer.

Dip the rims of 8 tall, clear glass coffee mugs first into the cold water, and then firmly into the granulated sugar to coat the edges.

Use a handheld culinary cooking torch to carefully toast and brown the sugar directly on the glass until caramelized.

In a medium mixing bowl, whisk the heavy cream with the confectioner’s sugar until soft, frothy peaks form.

Divide the Irish Whiskey evenly among the 8 prepared mugs.

Pour the piping hot brewed coffee over the whiskey, leaving an inch of room at the top.

Spoon the freshly whipped cream over the top of the hot coffee and serve immediately.

Brew 8 cups of hot coffee in a large French press, carafe, or serving pot.

Add the whole cinnamon stick and the instant cocoa powder directly to the pot of hot coffee.

Stir gently and allow the flavors to steep and infuse for 5 minutes.

Remove and discard the cinnamon stick.

If desired, stir in a splash of dark chocolate liqueur and cinnamon schnapps for an elevated, spirited kick.

Pour the hot spiced coffee into mugs.

Garnish generously with whipped cream and serve immediately.