- 2 oz dark crème de cacao
- 2 oz heavy cream
- 1 1/2 oz Ironclad Bourbon Whiskey
- Garnish: Grated nutmeg, chocolate baton
Place a cocktail glass in the freezer to chill. Place the crème de cacao, cream, and Ironclad Bourbon in a cocktail shaker. Add ice to fill the shaker halfway, cover, and shake until the outside is frosted, about 30 seconds. Strain into the chilled glass and top with freshly grated nutmeg and a chocolate baton.