Make the whipped cream: Add the cream and maple syrup to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low for a few minutes until the cream starts to thicken. Increase the speed to medium, then to high. Whip until you have still peaks about 5-6 minutes.
For the iced coffee: Pour the maple syrup and half and half into a high ball glass. Pour the iced coffee (and alcohol if using) over that. Top with ice and a generous scoop of maple whipped cream.
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