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