serves 1
1 ounce dark rum (such as Ten to One)
1 ounce coffee liqueur (such as Kahlua)
1 ounce créme de cacao
2 ounces Coco Lopez
2 ounces whole milk
1 maraschino cherry (for garnish)
1 oz dark chocolate (for garnish)
Combine all ingredients in a blender filled with crushed ice and blend on high for 20-25 seconds.
Pour slushie into a tall glass, such as a pint glass or hurricane glass.
Garnish with crumbled dark chocolate and a maraschino cherry, if desired.