1/2 oz Dark Creme de Cacao
Combine in a tall glass filled with ice, fill with milk or cream, and shake.
When I was a kid, my family would troop over to the Minnesota State Fair every year. And every year they had a tradition of bringing in a tanker truck from one of the local dairies, filled with ice cold milk. They would erect a huge round tent over it, and rig up tap milk dispensers in a huge circle. For a quarter, you would get a little plastic cup, and could get it filled with the coldest, freshest milk you can imagine. The best part is that you could get back in line as many times as you wanted, all for that original 25 cents. Of course, my brother and I would see who could drink the most, practically to the point of making ourselves sick. And then the car ride home would be miserable, us in the back of the station wagon, squirming to use the bathroom, hoping we got home in time.
We went back as adults a few years ago, and the truck was still there. And I naturally had my fill of that ice cold milk. And suffered just as much on the ride home as I remembered. But it would have been nice to have been able to add a few ingredients to that milk, sort of like tonight's drink, now that I'm sort of grown up.
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This had a great coconut flavor. The milk was darkened just a touch by the Dark Creme de Cacao, which when poured, settled to the bottom pretty quickly. My advice: shake well. Otherwise you will end up with separated flavors and all the goo stuff at the bottom.
I was a little worried mixing an alcohol like rum with milk, just because in my mind it always bring up the image of curdling. But this was very goo. It was nice and light. The milk was sweetened by the different flavors, which made it quite tasty.
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