1 1/2 oz of white creme de cacao (or chocolate liqueur)
1/2 oz of amaretto almond liqueur (or almond liqueur)
2 oz of half-and-half (or cream)
1/2 oz of Malibu coconut rum (or Coconut Rum)
Combine ingredients in a cocktail shaker half-filled with ice cubes. Shake well, strain into a frosty champagne flute, and serve.