1 1/2 oz of asbach uralt brandy (or peach brandy)
2 oz of soymilk
1 oz of espresso (or coffee)
1/2 oz of brown creme de cacao (or chocolate liqueur)
Pour the brandy, creme de cacao and soymilk into a cocktail shaker over 3 ice cubes. Shake well, and strain into a pousse-cafe glass. Add a shot of espresso, dust with nutmeg, and serve.