- 3 ounces Jack-O’ Blast Pumpkin Spiced Rum
For the Whipped Topping
- 3 ounces chilled heavy cream
- 1 ounces RumChata
- Whip the cream and Rumchata together until thickened, but not whipped cream consistency.
- Pour the spiced rum into 2 large shot glasses.
- Carefully layer the whipped topping on top of the spiced rum by pouring over the back of a spoon.
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