Put the heavy cream into a glass or stainless steel bowl, add the peppermint extract, and whip it using a handheld mixer with the whisk attachment until it has thickened but is still pourable. If you happen to whip it too much, just stir in some fresh cream until it’s pourable again. Set aside.
Zap your glass in the microwave until it’s hot to the touch. This helps keep your drink warm because both the whiskey and cream are cold.
Place the sugar in the glass. Toss the mint leaves in and muddle the mint into the sugar until the aromas have released and the leaves look bruised and wet.
Pour the hot coffee in and stir until the sugar is dissolved.
Add the whiskey and stir.
Slowly pour the whipped heavy cream over the back of a spoon, holding it so it's right above the coffee. The goal is to float the cream on top of the coffee. Serve.