3 scoops vanilla ice cream
3 oz dark rum
1 ½ oz light rum
¾ oz Kahlua
¾ ounce crème de cacao
Put the ice cream, rum, Kahlua and crème de cacao in a blender and mix thoroughly. Add enough ice to bring the contents of your mixer within two inches of the top and blend until smooth. Pour into two glass and share with a friend.
Some tenders top the drink off with a dash of 151 rum once it’s in the glass. Another version of this drink is made with heavy cream rather than ice cream. Bon appetite ~
Header: La Belle Chocolatiere by Jean Etienne Liotard c 1743