This is a community recipe contributed by Louise Reid.
Community recipes are not tested or verified by Difford’s Guide.
Serve in an Old-fashioned glass
| 60 ml | Spanish brandy |
| 30 ml | Chairman's Reserve Spiced Rum |
| 30 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 120 ml | Milk (whole milk/full 3-4% fat) |
| 1 dash | Vanilla extract/essence |
| 1 gram | Cinnamon powder (ground) |
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