- 3/4 Ounce of Creme De Noyaux
- 3/4 Ounce of White Creme De Cacao
- 1 1/2 Ounces of Heavy Cream
- Garnish: Freshly Grated Nutmeg
- Add the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled.
- Strain into a chilled coupe glass.
- Garnish with freshly grated nutmeg.