Ingredients
- 1 fluid ounce Galliano liqueur
- 2 fluid ounces white creme de cacao
- 1 fluid ounce heavy cream
- 0.5 cup crushed ice
Steps
- Combine Galliano, creme de cacao, cream, and ice in a blender. Puree on low speed for 10 seconds. Strain into chilled Champagne flute.