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SERVINGS: 1
PREPARATION TIME: 12 HOURS

12 hours before service, mix together S&D Espresso Coffee Extract and water. Put in ice cube trays and freeze. The next day, mix the  RumChata®, Baileys®, and Fireball®. Pour unto a cup full of S&D Espresso Coffee Extract ice cubes. Finish with heavy cream.

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Ingredients

ICE CUBES

1 oz. S&D Espresso Coffee Extract
12 oz. water
1 oz. RumChata® liquor
1 oz. Baileys®
2 oz. Fireball® Whisky
4 oz. heavy cream

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