Mexican Brunch
By Trinh Quan Huy-Philip
Ingredients:
- 1 1/2 oz. Mozart Dark Chocolate Liqueur
- 3/4 oz. Del Maguey Mezcal Vida
- 3/4 oz. Ancho Reyes Chile Liqueur
- 3/4 oz. half & half
- 1 whole egg
- Nutmeg (for garnish)
Preparation: Shake all ingredients in a cocktail shaker with ice. Strain into a coffee cup and grate a little nutmeg on top.
