This is a community recipe contributed by Matt Tench.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of January 2024
Serve in a Goblet glass
| 60 ml | Cockburn's Ruby Soho Port |
| 30 ml | Spanish brandy |
| 30 ml | Teichenné Chocolate Schnapps |
| 1 barspoon | Cacao powder |
| 3 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 1 fresh | Egg (white & yolk) |
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