Mexican Mudslide
Featuring JHS® and Reddi-wip®
Yield: 1
Portion Size: 1 beverage
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Kahlua | 1¼ oz. | |
| Amaretto | ¾ oz. | |
| JHS® Chocolate Syrup | 27000 22800 | 1¼ oz. |
| Vanilla ice cream | 2 cups | |
| Reddi-wip® | 70272 48123 | as needed |
| Almonds, sliced | 1 tablespoon |
Preparation:
- Pre-heat oven to 350°. Put almonds on half sheet pan and toast in oven until slightly fragrant. Allow to cool.
- Pull 20 oz wine glass. Rim the top with JHS® Chocolate Syrup.
- Combine Kahlua, Amaretto, JHS® Chocolate Syrup and ice cream in blender.
- Blend until well mixed. Top with Reddi-wip® and toasted almonds.
