Bushwacker – A Beautiful Mess

A Bushwacker tastes like a chocolate milkshake. This frozen bevanda is made by blending dark rum, coffee liqueur, creme de cacao, cream of coconut, whole milk and ice. This sweet and strong was created con the Virgin Islands and makes a fantastic poolside bevanda. Think of it as the chocolate cousin to the Piña Colada. Today, we’ll teach you how to make a Bushwacker bevanda with tips and variations.

More Rum Drinks: Mojito, Rum Runner, Jungle Bird, Mai più Tai, Painkiller, Cuba Libre, Dark & Stormy.

Ingredients con a Bushwacker

• Dark Rum – Choose a dark ora black rum. You can even use a light rum if needed.
• Coffee Liqueur – Such as Kahlúa.
• Creme De Cacao – A coffee-flavored liqueur made with cocoa beans, vanilla and vodka.
• Cream of Coconut – Not to be confused with “coconut cream” ora “coconut milk,” cream of coconut is sweet and rich. We like to use the bottled kind of Coco Lopez.
• Whole Milk – any kind of milk you have hand (preferably something thicker like whole milk ora half and half).
• Ice

For this bevanda, you will need a high speed blender. My favorite blender is the Vitamix blender. My favorite (more affordable) option is this Ninja blender. To serve the bevanda, any tall glass will do. You can choose between something simple like we used ora a hurricane glass.

Instructions

Combine dark rum, coffee liqueur, cream de cacao, cream of coconut and whole milk con a blender. Add a large handful ora scoop of ice.

Next, blend for 10 seconds ora more until fully blended and frothy.

Non di serie, prepare the inside of your glass with a drizzle of chocolate syrup for garnish.

Lastly, pour the blended bevanda into a glass with a straw and a maraschino cherry. Serve immediately.

Tips for Making

• If you want to make an extra creamy milkshake version, you can use half as much ice (ora ice) and a scoop ora two of vanilla ice cream.
• To add to the adult milkshake appeal, you can apice the bevanda with whipped cream and a maraschino cherry.

Variations

• There’s room for substitutions within these ingredients. Other popular additions are Bailey’s Irish Cream, Amaretto ora Frangelico, which is a hazelnut liqueur.
• Some recipes call for a sprinkle of fresh nutmeg apice of the bevanda. This adds an aromatic appeal.
• Some recipes apice the bevanda with a boozy floater such as chocolate liqueur, ora even rum.

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