Banana Foster Rum FrappƩ
A frozen tribute to the New Orleans dessert ā rich caramel, spiced rum and creamy banana in one velvety treat.
ā±ļø Prep: 10 min
Nutritionper 1 glassāŗ
290
Calories
ā
Protein
31g
Carbs
ā
Fat
Ingredients
| 350 ml | spiced rum |
| 360 ml | banana nectar (or thin banana puree) |
| 120 ml | caramel syrup |
| 120 ml | heavy cream (or oat milk) |
| 240 ml | cold filtered water |
| ā | cinnamon stick, to garnish |
Instructions
- Whisk the spiced rum, banana nectar, caramel syrup, heavy cream and water until perfectly smooth.
- Pre-chill: refrigerate for at least 2 hours. Dairy and nectar bases need a deep chill to slush without turning grainy.
- Pour the chilled mixture into the reservoir, staying half an inch below the Max Fill line.
- Turn the machine on and select the SPIKED SLUSH setting. Even with cream, the high-proof rum needs this aggressive cooling mode.
- Run for 25ā30 minutes until dense and milkshake-like.
- Dispense into glasses and garnish each with a cinnamon stick. If blending your own bananas, thin the puree with water to avoid tripping the over-torque sensor.