120 ml whipping cream
1.25 ml cinnamon or pumpkin pie spice
Pinch of salt
30 ml butterscotch topping
5-10 ml lemon juice
6 cans or bottles (355 ml each) cream soda, chilled
Step 1
Place 6 mugs or pint glasses in the freezer and chill for at least 15 minutes. In a medium bowl, use an electric mixer at medium speed to beat the cream, cinnamon, and salt until stiff peaks form. Add the butterscotch topping and lemon juice, and beat again until soft peaks form.
Step 2
Pour 1 can of cream soda into each mug, then top with about 30 ml of the whipped topping. Serve immediately.