Pour a small amount of the milk onto saucer and 1 Tbsp. of the chocolate sugar onto another saucer. Quickly dip the rims of two small (6 to 8 oz.) cocktail glass into the milk, holding them upside down for a few seconds to let any excess milk drip off. Dip the wet rims in the sugar to coat. Place remaining 1 Tbsp. chocolate sugar and Disaronno in a cocktail shaker or Mason jar and shake until sugar is mostly dissolved. Add ice and pour remaining milk on top. Shake vigorously for about 45 seconds; milk should be frothy. Strain the drink into the two glasses, making sure to include the foam.

ITEMS IN THIS RECIPE

Black Onyx Chocolate Sugar

156

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