Ingredients:

• 1 oz. 30 mL Gingerbread Syrup
• 1 1/2 oz. 45 mL Irish Cream Syrup
• 2 scoop(s) vanilla ice cream
• 1/2 cup(s) crushed ice
• 2 oz. 60 mL milk
• 1 oz. 30 mL Espresso Syrup

Glass: Tall/Pint

Glass Size: 16 oz. 480 mL

Garnish: Chocolate swirl (drizzle), Chocolate drizzle, Flavored whipped cream, Graham cracker crumbs

Instructions:

Add ingredients into blender cup in order listed. Fill serving glass halfway with ice and add to blender. Cap and blend until smooth. Pour back into serving glass, garnish, and serve.