This is one of the classic cocktails of New Orleans, seen on menus around town especially for brunch. At Commander's Palace, it works beautifully with the Pain Perdu, as a rich, creamy alternative to wine. -Lesley Jacobs
2 ounces brandy
1 ounce simple syrup
½ teaspoon pure vanilla extract
11 ounces milk
Freshly grated nutmeg, for garnish
To prepare the cocktail: Combine all the ingredients in a cocktail shaker filled with ice. Shake vigorously.
To serve: Strain into a rocks glass filled with ice. Garnish with a light dusting of freshly grated nutmeg. Serve Immediately. Makes 1 cocktail.