Frozen Bushwacker
A Gulf Coast-style frozen bushwacker that blends dark rum and ice cream with chocolate, coffee and coconut liqueurs.
- 5 min prep
- 2 drinks
- Hurricane or tall glass
The bushwacker started in the Caribbean and became a legend along the Gulf Coast beaches. It's a chocolate-coconut milkshake with a serious rum kick, and it tastes like a candy bar in the best way.
Cream of coconut is the ingredient that separates it from a mudslide, giving a tropical note under the chocolate.
Frozen Bushwacker
Ingredients (2 drinks)
- 2 oz dark rum
- 1 oz coffee liqueur
- 1 oz dark crème de cacao
- 1½ oz cream of coconut
- 2 oz whole milk
- 1½ cups vanilla or chocolate ice cream
- 1 cup ice cubes
Instructions
- Pour the milk, cream of coconut, dark rum, crème de cacao and coffee liqueur into the blender.
- Add the ice cream and ice.
- Blend on medium until smooth, about 30 seconds.
- Pour into tall glasses and top with whipped cream and a little extra dark rum if you dare.
Garnish: Whipped cream, grated chocolate and a cherry
Glass: Hurricane or tall glass
Tips for the best texture
- Chocolate ice cream makes it richer; vanilla keeps the coconut more noticeable.
- Use a dark rum with molasses notes for the classic flavor.
Try a twist
Make a virgin bushwacker with chocolate syrup, coconut and cold brew coffee in place of the spirits.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.