Bushwacker Blitz

Name: Bushwacker Blitz
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 8 servings
Cuisine: American
Ingredients: 10.8 oz dark rum (replaced with 12 oz coconut cream for non-alcoholic version); 10.8 oz coconut cream; 7.2 oz coffee liqueur (replaced with 8 oz cold brew coffee concentrate); 7.2 oz cold brew coffee concentrate; 5.4 oz sweetened condensed milk; 5.4 oz whole milk; 3.6 oz crème de cacao (replaced with 1 oz chocolate syrup + 3 oz water); 0.9 oz chocolate syrup; 2.7 oz water; 1.8 oz vanilla extract; 0.9 oz almond extract; 0.9 oz Kahlúa syrup (or coffee syrup); 14.4 oz crushed ice

By Kerry

Bushwacker Blitz: a slushie recipe for Ninja SLUSHi FS305CO (72oz mix). 13 ingredients, 8 servings.

Serves 8 · Sized for Ninja SLUSHi FS305CO (72oz mix)

Ingredients

10.8 oz dark rum (replaced with 12 oz coconut cream for non-alcoholic version)
10.8 oz coconut cream
7.2 oz coffee liqueur (replaced with 8 oz cold brew coffee concentrate)
7.2 oz cold brew coffee concentrate
5.4 oz sweetened condensed milk
5.4 oz whole milk
3.6 oz crème de cacao (replaced with 1 oz chocolate syrup + 3 oz water)
0.9 oz chocolate syrup
2.7 oz water
1.8 oz vanilla extract
0.9 oz almond extract
0.9 oz Kahlúa syrup (or coffee syrup)
14.4 oz crushed ice

Method

Pour coconut cream, sweetened condensed milk, and whole milk into the FS305CO vessel.
Add cold brew coffee concentrate, chocolate syrup, vanilla extract, almond extract, and Kahlúa syrup.
Stir well to combine all ingredients and dissolve chocolate syrup evenly.
Add crushed ice and fill to the 72 oz max fill line with additional ice if needed.
Select Slush mode and run cycle (45-75 minutes). Serve in chilled glasses with a sprinkle of cocoa powder.

Garnish: Cocoa powder rim and chocolate shavings

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