2 oz Irish cream
6 oz hot chocolate
amaretto almond liqueur
3 oz Captain Morgan® Parrot Bay coconut rum
3 tbsp coconut milk
3 tbsp crushed pineapples
1 1/2 oz whipped cream
chocolate syrup
1 maraschino cherry

Make a zig-zag pattern of chocolate syrup on the inside of the glass while turning the glass. Blend rum, coconut milk and pineapple, with 2 cups of crushed ice, on high for a few seconds, until all large chunks of ice are gone. Pour into glass. Top with whipped cream and a cherry.