Mobile Bartending and Liquid Catering

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Caramel Nut



  • 1 oz creme de cacao 
  • 1 oz caramel liqueur 
  • 5 oz soft vanilla ice cream 
  • 1 1/2 oz whipped cream 
  • chopped nut

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.