Yield: 1 Batch
|2 teaspoons||Sugar, confectioners|
|1 tablespoon||Creme de cacao, white|
|¾ cup||Whipping cream|
|½ cup||Ice, crushed|
|Recipe from "The Evolution of Cajun & Creole|
|by Chef John D. Folse|
|per Fred Towner|
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!