Ingredients
- 1 1/2 oz Bols Pumpkin Smash liqueur
1 oz Frangelico hazelnut liqueur
1/2 oz Bacardi 151 rum
2 scoops vanilla ice cream
Blend the ice cream with the Bols Pumpkin Smash and Frangelico hazelnut liqueur in a blender. Blend well and pour into a Champagne flute. Pour Bacardi 151 rum over the top and garnish with nutmeg or cinnamon.
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