Add the heavy cream to a small cup or mixing bowl and whip the cream just enough to add a bit of volume.

Set it aside.

Use the fine side of a cheese grater to grate the Andes candies. Set aside.

Pour one ounce of coffee liqueur into a shot glass. (If you want to eyeball it, that would be about ⅔ of the way up an average shot glass. You want to leave enough room for the cream.)

Using the back of a spoon, slowly pour the heavy cream so it cascades gently into the shot glass. Too fast and it will combine with the liqueur and we want it to sit on top.

Sprinkle the grated Andes Candies on top of the cream.

Enjoy.