2 teaspoon sugar, confectioners
1 tablespoon creme de cacao, white
3/4 cup whipping cream
1 1/2 oz brandy
1/2 cup ice, crushed
1 dash nutmeg
Place sugar, creme de cocoa, cream and brandy in a cocktail shaker with crushed ice (regular cubes are fine, too). Shake briefly (longer if using cubes) and strain into an old fashioned glass. Garnish with nutmeg.
These also look great when served in wine glasses that have been chilled first in the freezer!
Recipe from "The Evolution of Cajun & Creole Cuisine" by Chef John D. Folse per Fred Towner
