Sometimes I like to combine dessert time and cocktail hour. If you are like me, you are going to love this Bushwacker. Made with just a handful of ingredients, this boozy milkshake is the perfect cocktail dessert combo.
Dark Rum: With rich notes of caramel and molasses, dark rum works best in this recipe. Light rum will not give the same flavor and is better in tropical cocktails. Whatever brand you buy, just make sure that it is one that you love. Coffee Liqueur: Kahlua is the most common coffee liqueur and a great option for this drink. Tia Maria is another brand of coffee liqueur. You will love it in my Espresso Martini. Dark Creme de Cacao: This chocolate liqueur is sweet and a star ingredient in many dessert cocktails, like the Grasshopper. It is available in both dark and white varieties and either would work in this drink recipe. Cream of Coconut: This is coconut milk that is sweetened. I like to use Coco Lopez. Milk: Any fat content will work in this recipe. Since only two ounces of milk are needed, it won’t affect the thickness of the cocktail. Ice: Essential for creating a frozen drink, start with one cup and add more if needed.
Coconut cream, on the other hand, is unsweetened. It usually comes in a can and is very thick.
Instead of using ice, combine the rum, Kailua, dark creme de cacao, cream of coconut, and milk. Pour the combination into an ice cube tray and freeze overnight. It won’t freeze entirely because of the alcohol, but that is totally fine. The next day, empty the ice cube tray into the blender and blend until smooth.
Switch up the alcohol. Use Irish cream, vodka, or amaretto in addition to or instead of dark rum. Add in ice cream. Use a scoop of chocolate or vanilla ice cream instead of milk for a creamier drink. Make it dairy-free. Swap in almond, soy, or coconut milk.
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If you make this Bushwacker recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
