Name: Tiger's Milk
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 2 Vanilla extract/essence; 1 Cinnamon powder (ground); 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 22.5 ml Milk (whole milk/full 3-4% fat); 22.5 ml Single cream/half-and-half; 15 ml Egg white (pasteurised)

Serve in an

Old-fashioned glass

Garnish:

Dust with grated nutmeg

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

2 fl oz	Cognac (brandy)
2 drop	Vanilla extract/essence
1 pinch	Cinnamon powder (ground)
1/4 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
3/4 fl oz	Milk (whole milk/full 3-4% fat)
3/4 fl oz	Single cream/half-and-half
1/2 fl oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Milk (whole milk/full 3-4% fat) – Dairy
Single cream/half-and-half – Dairy
Egg white (pasteurised) – Eggs

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Review:

Creamy cognac and spice.

History:

Adapted from a recipe purloined from Charles H. Baker Jr's classic book, The Gentleman's Companion. He first discovered this drink in April 1931 at Gerber's Snug Bar, Peking, China.

More cocktails by Charles H Baker

Alcohol content:

1.3 standard drinks
13.84% alc./vol. (27.68° proof)
17.6 grams of pure alcohol

More Creamy cocktails

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Tiger's Milk

Serve in an

Garnish: