Ingredients
Method
- Start by adding your liquids to the blender jar. Pour in the dark rum, coffee liqueur, and dark creme de cacao.
- Next, add your whole milk and the cream of coconut. If your cream of coconut has separated in the can, give it a quick stir before measuring it out.
- Add two cups of ice to the blender. The amount of ice you use will determine the final texture of your drink. If you want a more “liquid” cocktail, use a little less. If you want a spoonable dessert, add an extra half-cup.
- Secure the lid on your blender and start on a medium speed to break up the ice. Once the large chunks are gone, flip it to high for about 30 to 45 seconds. You are looking for a completely uniform, chocolatey-brown color
- Before you pour, you can give your glasses a professional touch. Take a bottle of chocolate syrup and drizzle it in a spiral pattern around the inside of two tall glasses
- Put the glasses in the freezer for two minutes to “set” the syrup so it doesn’t all sink to the bottom immediately.
- Divide the frozen mixture between your two prepared glasses. Top each one with a massive pile of whipped cream. For the traditional finish, grate a little bit of fresh nutmeg over the top.
Notes
The most common mistake is using “coconut milk” instead of “cream of coconut.” We see this mistake in almost every coconut-based recipe. Coconut milk is a thin liquid used for cooking; cream of coconut is a thick, sweetened syrup. If you use the milk, your Bushwacker will be thin, grey, and lack the sweetness needed to balance the coffee liqueur. Always check the label for “Coco Lopez” or similar brands.