Cowboy Coffee with Kahlua Cream

Featured in the November 1998 issue of Texas Monthly - created by Chef Grady Spears

1 pot hot coffee
1 1/4 cups heavy cream
2 tablespoons powdered sugar
2 tablespoons Kahlua liqueur
8 teaspoons shaved chocolate

Make a pot of good strong coffee.

In a bowl whip the cream until soft peaks form. Fold in the powdered sugar and Kahlua. Put a dollop on each cup of coffee and garnish with shaved chocolate.