Combine creme de cacao, caramel liqueur, and vanilla ice-cream in an electric blender. Blend at a low speed for a short length of time. Pour into a champagne flute, garnish with whipped cream and chopped nuts, and serve.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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