Instructions

for the shots

1. Combine the fireball and rumchata over ice in a cocktail shaker and shake to mix. Pour into individual shot glasses. Top with whipped cream and oatmeal cookies if desired.

for the whipped cream

1. Place bowl and whisk in freezer for 10-15 minutes.
2. After the bowl and whisk have chilled, remove them from the freezer. Pour the whipping cream into the bowl and whisk at a medium speed until soft peaks form.
3. Add in powdered sugar, vanilla extract, and cinnamon. Continue whisking until stiff peaks form.
4. Serve immediately or store whipped cream in the fridge for up to 10 hours.