Ice Cream Cone Rum Chata Shots

Ingredients:

* 10 ice cream cake cones

* 1 1/2 cup white almond bark melted

* 1/2 cup sprinkles

* 1 cup coffee creamer we used Italian sweet cream coffee creamer

* 2 drops vanilla ice cream flavoring vanilla bean flavoring

* 1/4 cup Rum Chata

* 1 drop food coloring aqua color

Instructions:

First, use a sharp knife and cut the tops off of the ice cream cones, set aside.

Melt almond bark in a microwave safe dish for 2 minutes. If not completely melted let chocolate sit in the warm microwave for a few minutes until soft.

Remove and dip brush in chocolate, coat the bottom and sides of ice cream cones with white chocolate. Let chocolate harden and give the inside of the cones a generous second coat of chocolate, making sure the entire inside of the cone is coated.

Next, dip the tops of each cone in chocolate and dip in sprinkles, set aside.

In a small pitcher or cocktail shaker, add creamer, ice cream flavoring, rum chata, and food coloring together. Mix thoroughly and fill each cone with the mixture, add a stripe straw if you like and serve immediately.