Preparation Technique:
Frozen.
Ingredients:
2 Oz. Cañaveral Rum CrémePreparation:
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!