30ml Crème de Cacao Blanc
15ml brown sugar syrup
1 large egg yolk
20ml double cream
2 dashes each, chocolate bitters and black walnut bitters (optional)
Nutmeg and dark chocolate, grated, to garnish
- To serve your flip cold, shake all of your ingredients with ice and double strain into a chilled wine glass.
- To serve hot, shake your ingredients dry, strain into a small saucepan and heat gently, never allowing to boil, before pouring into your serving glass.
- Grate fresh nutmeg and chocolate over the drink serve.