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Decorate the Glass: Drizzle chocolate sauce around the inside of a chilled hurricane or tall cocktail glass to create a marbled swirl. Freeze for 1 minute to set the drizzle.
Blend the Cocktail: In a blender, combine white rum, coconut cream, pineapple juice, chocolate sauce, and ice cubes. Blend until smooth, thick, and creamy.
Serve: Pour the blended cocktail into the prepared glass, letting the chocolate drizzle show through.
Garnish: Top with a maraschino cherry, pineapple wedge, chocolate shavings or sprinkles, and a final chocolate sauce drizzle if desired.
Enjoy: Serve immediately and savor this rich, tropical dessert cocktail!
Serving and storage tips:
Serve immediately while cold and creamy for best texture.
No leftovers recommended due to fresh ingredients and ice.
Variations:
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