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“Adapted from "Cooking Up a Storm," by Marcelle Bienvenu and Judy Walker. If you want to make a Cuban version of this drink, substitute dark rum for the brandy or Bourbon. Found in the Tribune's Food & Drink Weekly Guide.”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the half-and-half, brandy, sugar and vanilla in a medium bowl until the sugar is completely dissolved; cover.
  2. Refrigerate 3 hours or overnight.
  3. Serve in small crystal cups or stemmed glasses, topped with a dollop of whipped cream and a sprinkle of nutmeg. Or pour into a small punch bowl, float whipped cream on top and sprinkle with nutmeg.

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