Ingredients:

  • 2 oz (60 ml) Dark Rum (such as Cruzan or Gosling's)
  • 1 oz (30 ml) Coffee Liqueur (such as Kahlúa)
  • 1 oz (30 ml) Crème de Cacao (dark or light, your preference)
  • 0.5 oz (15 ml) Amaretto Liqueur (such as Disaronno)
  • 2 oz (60 ml) Milk (whole milk is richest, but any will do)
  • 2 oz (60 ml) Cream of Coconut (such as Coco Lopez)
  • 1 cup (approximately 240 ml) Ice
  • Garnish: Chocolate Syrup, Grated Nutmeg, or a Cherry (optional)

Instructions:

  1. In a blender, combine the rum, coffee liqueur, crème de cacao, amaretto, milk, and cream of coconut.
  2. Add the ice to the blender.
  3. Blend on high speed until smooth and creamy.
  4. Pour the mixture into a chilled glass.
  5. Drizzle with chocolate syrup, sprinkle with grated nutmeg, or top with a cherry, if desired.
  6. Serve immediately with a straw.