Instructions: Beat cream in small, narrow bowl until whipped. Stir in 2 teaspoons sugar and 1 tablespoon creme de cacao into whipped cream. Store in refrigerator until needed. Heat milk, 4 ounces creme de cacao, brandy, and 3 tablespoons sugar until hot, but not boiling.

Pour hot milk mixture into 4, footed whiskey sour glasses or small goblets. Spoon whipped cream on top. Put a small quantity of cocoa into a small, fine wire strainer; shake strainer above each drink, sprinkling lightly with cocoa. Place glass on a saucer for serving.

Serves 4.

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