1 (12 fluid ounce) can or bottle rum
4 fluid ounces coconut rum
1 plate orange chocolate, chopped
1 lemon, juiced
1 slice lime zest, garnish
Pour rum in a blender or glass blender and blend in coconut rum and orange juice. Serve immediately.
I really enjoyed this recipe. I used a buttermilk creme and found that I could sweeten it by holding it at room temperature, but ultimately decided against it. I love buttermilk and will make it again.
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