INGREDIENTS FOR COCKTAIL
6 oz. rumchata
6 oz. creme de cocoa
3 oz. bourbon
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool Whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
Place caramel and toasted chopped pecans on separate small shallow plates.
Dip the rim of each glass first into caramel and then into chopped pecans to coat.
Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker.
Fill with ice and shake until cold, 30 seconds.
Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.