Mint & Chocolate

Print PDF
mint choco

Preparation Technique:



2 Oz.  Cañaveral Rum Créme
1 Teaspoon of crème de menthe
1 Oz.  Triple Sec
3 Spoons of vanilla ice cream
1 Oz.  Chocolate Syrup


In a blender put 3 spoons of vanilla ice cream, 1 Oz. Triple Sec, 1 Oz. Chocolate Syrup, 1 teaspoon of crème de menthe, 2 Oz. Cañaveral Rum Créme, a cup of ice and blend. Add in carefully chocolate syrup to a hurricane glass for decoration and pour your Mint&Chocolate... Cheers!