400 ml of condensed milk
300 ml of cream
300 ml of milk
3/4 cup of bundaberg amber rum (or pineapple rum)
2 tsp of instant coffee (or coffee)
2 tbsp of chocolate syrup
2 tsp of boiling water (or water)
Dissolve coffee in water. Mix all ingredient's slowly in a blender. Serve chilled. Keeps, sealed in the fridge, for 2 weeks.