1 oz of Frangelico hazelnut liqueur (or Hazelnut Liqueur)
1/2 oz of Bacardi 151 rum (or overproof rum)
2 scoop of vanilla ice cream (or ice cream)
1 1/2 oz of bols pumpkin smash liqueur (or Apple liqueur)
Blend the ice cream with the Bols Pumpkin Smash and Frangelico hazelnut liqueur in a blender. Blend well and pour into a Champagne flute. Pour Bacardi 151 rum over the top and garnish with nutmeg or cinnamon.