1 of egg
3/4 oz of Brandy
1/4 oz of cream
1/4 oz of sugar syrup (or simple syrup)
1 pinch of nutmeg
4 oz of Champagne
2-3 dash of cointreau orange liqueur (or orange liqueur)
Shake brandy, cointreau, cream, sugar syrup and egg yolk over ice cubes in a shaker. Strain into a champagne flute, and carefully fill with champagne. Sprinkle with nutmeg, and serve.