A favorite from the land of the Jazz Brunch … Sometimes this is made with half-and-half, cream, or even ice cream to create a richer drink.
Cooks' Note
Tia Maria is a dark Jamaican rum-based liqueur with a coffee flavor.
Recipe information
Yield
makes 1 cocktail
Ingredients
2 ounces brandy or bourbon
4 ounces milk
1/2 ounce Simple Syrup (p. 376)
Grated nutmeg or Tia Maria liqueur, to finish
Preparation
Step 1
Place the brandy, milk, and Simple Syrup with ice cubes in a shaker or blender, and shake or blend until frothy.
Step 2
Pour into a rocks glass or strain into a martini glass. Top with a little grated nutmeg or lace with a splash of Tia Maria.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
