MEXICAN MUDSLIDE
MEXICAN MUDSLIDE

MEXICAN MUDSLIDE

Yield
1 portion
Portion Size
1 beverage
Ingredients: Measure:
Kahlua
1-1/4 fluid oz
Amaretto
3/4 fluid oz
1-1/4 fluid oz
Vanilla ice cream
2 cups
Reddi-wip® Real Cream Whipped Topping
Almonds, sliced
1 tbsp

Directions

  1. Preheat oven to 350°F. Put almonds on half sheet pan and toast in oven until slightly fragrant. Allow to cool.

  2. Pull 20 oz. wine glass. Rim the top with J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup.

  3. Combine liqueurs, J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup and ice cream in blender.

  4. Blend until well mixed. Top with Reddi-wip® Real Cream Whipped Topping and toasted almonds.

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