Serves: 2

This recipe is from "Calypso Coolers," by Arlen Gargagliano (Stewart, Tabori & Chang, $16.95). Pictured on Page E-1.

Ingredients:

2 ounces light rum

1 ounce clear crème de cacao

1 ounce half-and-half

2 scoops vanilla ice cream

1 very ripe banana (the riper, the better)

1 cup ice cubes

1 tablespoon shaved dark chocolate, for garnish

2 cinnamon sticks, for garnish

Instructions:

Combine the rum, creme de cacao, half-and-half, ice cream, banana and ice cubes in a blender; process until smooth. Pour into two chilled wine glasses. Sprinkle the chocolate on top, add the cinnamon sticks and serve.