Preparation time
10min
Total time
10min
Portion
2
bottle(s)
Level
easy
Ingredients
Ginger Bear Cocktail
- 3 Ginger Snap biscuits
- 2 Scoops Vanilla Ice Cream
- 2 ice cubes
- 95 g Bundaberg Salted Caramel Rum
- 140 g full cream milk
- 10 g Chocolate flavouring
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place all ingredients into bowl and blitz 10 sec/speed 6. Make sure ice is crushed.
Drizzle some chocolate flavoring around the inside of your cocktail glass and then pour in your drink.
cheers
Ginger Bear Cocktail
Tip
You can replace Salted Caramel Bundy with Bailey’s or Kahlua.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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