Add all ingredients into a large mug and stir.
Top with a dollop of Tiki whipped cream.
*Cinnamon syrup: Add 1 cup sugar, 3 sticks of Ceylon cinnamon (crumbled) and 1 cup water into a small saucepan set over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 20 minutes. Remove from heat, let cool for 20 minutes and refrigerate overnight. Strain before using and store in the refrigerator for up to a week.
**Tiki whipped cream: Add 8 oz heavy cream, 1/2 oz St. Elizabeth allspice dram, 1/4 oz Angostura bitters and 1 tbsp demerara sugar into a bowl and whip with a stick blender for 30 seconds or until frothy and thickened.