A luscious recipe for Mongolian Dingbat made with Bacardi® white rum, Tia Maria® coffee liqueur and ice cream.
Ingredients:
1 oz Bacardi® white rum
1 oz Tia Maria® coffee liqueur
1 scoop ice cream
Method:
Combine the Bacardi white rum, Tia Maria coffee liqueur and ice cream in a blender. Blend well. Pour into a cocktail glass, and serve.
Serve in:
Cocktail Glass