Canadian Coffee

1/4 c Maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, double strengthTopping: 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.