Jamie Boudreaus Chocolate Milk

• 6 ounces cognac
• 3 ounces Ardbeg whisky
• 3 ounces Tempus Fugit creme de cacao
• 6 ounces water
• 7 ounces milk
• 1 ounce cream
• 3 ounces egg white
• 1/2 ounce Angostura bitters.

1. Add all ingredients to a soda siphon, and charge with one N2O cartridge.
2. Serve in a fun glass, with a side of Fernet Branca Oreo cookies.

cognac, ardbeg whisky, cacao, water, milk, cream, egg white, bitters

Taken from cooking.nytimes.com/recipes/1016173 (may not work)