Who doesn't love Fireball? And Fireball Salted Caramel, noggals! You'll want to take a seat for this one...
Say hello to the Cinnamon Toast Crunch Milkshake with Fireball and Sugarbird Fynbos Rum.
We've done something crazy beautiful. We've taken the humble ice-cream shake and boozified it with Fireball and Sugarbird's brand-new Fynbos Rum and topped it off with artisanal white chocolate coconut ice balls by Meshuggah. It's heaven in glass that slaps with that weekend buzz!
Ingredients
Serves 2
- 3 cups vanilla ice-cream
- 80ml Fireball Salted Caramel Liqueur
- 80ml Sugarbird Rum Fynbos Rum
- 1 tbsp cinnamon, for the rim
- 1 tbsp sugar, for the rim
- Whipped cream, store-bought, for garnish
- The Counter Salted Caramel Sauce, for garnish
- Meshuggah Coconut Ice Balls in White Chocolate, for garnish
Method
- Put the ice-cream into a blender.
- Pour the Fireball and Sugarbird Fynbos Rum over the ice-cream and blend to combine.
- Pour into freezer containers and freeze for 2 hours if a thicker consistency is desired. If you can't wait to get it in your face, that's fine too!
- Mix the cinnamon and sugar together, dip the rim of your serving glass in water and then into the cinnamon-sugar mixture.
- Pour the 'shake mixture into your glass and garnish with whipped cream, salted caramel sauce, and Meshuggah Coconut Ice Balls in White Chocolate. Enjoy!
Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!
Looking for more drink/mealspiration? Check out our other recipes here.