2 oz (60 ml) Cognac or brandy

2 oz (60 ml) chocolate liqueur

1 oz (30 ml) hazelnut liqueur (Frangelico)

6 tbsp (90 ml) cinnamon whipped cream (see recipe below)

Ice cubes, as desired

Cocoa powder (optional)

In a cocktail shaker, combine the alcohol and ice. Shake vigorously. Pour into two lowball glasses.

Spoon the whipped cream into the glasses and smooth the surface. If desired, lightly moisten a star-shaped cookie cutter, then dip into cocoa powder and lightly stamp on the surface of the cream to create a pattern.

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