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–+ servings

Bushwacker

Escape to paradise with this ultimate adult milkshake! This legendary frozen cocktail blends rich dark rum, coffee liqueur, and dark chocolate with creamy coconut and a velvety finish. Served in a chocolate-swirled glass and topped with whipped cream, it is the sweet, boozy tropical getaway your tastebuds deserve. This was my go to order when we vacationed in St. Thomas-it's place of origin. When I make these at home, every sip instantly transports me back to our unforgettable days in the Virgin Islands.
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Prep Time 10 minutes
Servings: 1
Course: Cocktail, Dessert, Drinks
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ounces Dark or aged rum
  • 2 ounces Coffee liqueur such as Kahlúa
  • 2 ounces Crème de cacao preferably dark
  • 2 ounces Cream of coconut such as Coco López
  • 2 ounces Whole milk or half-and-half
  • 2 cups Ice cubes or crushed ice
  • Chocolate syrup for garnish
  • whipped cream for garnish
  • freshly grated nutmeg for garnish

Equipment

  • Blender

Method
 

  1. Prep the Glass: Drizzle chocolate syrup in a decorative swirl along the inside walls of a tall hurricane or milkshake glass. Place the glass in the freezer while you blend.
  2. Load the Blender: Add the ice to your blender first. Pour in the dark rum, coffee liqueur, crème de cacao, cream of coconut, and milk.
  3. Blend Until Smooth. Stop when the mixture is thick, frosty, and holds a uniform, creamy consistency without any remaining ice chunks.
  4. Pour and Garnish: Pour the frozen cocktail into your prepared, chocolate-swirled glass. Top with a generous dollop of whipped cream, a dusting of freshly grated nutmeg.

Notes

Pro Tips & Variations
  • The Ice Cream Upgrade: For an even richer "adult milkshake" texture, substitute the 2 ounces of milk with one large scoop of vanilla ice cream. This variation is widely popular at beach bars along the Florida Gulf Coast.
 
  • Avoid "Watering Down": Make sure you are using cream of coconut (the thick, sweetened product used for baking and cocktails) rather than regular coconut milk, which is too watery and will ruin the texture.

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