A favorite at Carlos ’n Charlie’s, this creamy beverage was touted as one of the top 100 drinks in the nation in 1979 by Benson and Hedges.
Serves 1
¾ oz. Mexican coffee liqueur
¾ oz. California brandy
5 oz. vanilla bean ice cream
whipped cream
ground nutmeg
1. Place the Mexican coffee liqueur, brandy, and ice cream in a blender. Blend until thick. Pour into a 9-inch wine glass. Top with a swirl of whipped cream and garnish with a sprinkle of fresh nutmeg.