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Banana Rum Cream Cocktail - Smooth, Tropical, and Comforting

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 ripe banana (spotty is best)
  • 2 ounces dark or aged rum
  • 1 ounce banana liqueur (optional but recommended for extra banana pop)
  • 1 ounce heavy cream
  • 1 ounce whole milk (or coconut milk for a tropical twist)
  • 1/2 ounce simple syrup (adjust to taste)
  • 1/4 teaspoon pure vanilla extract
  • 1 small pinch of fine salt
  • 1 cup ice (plus more if blending)
  • Garnish: freshly grated nutmeg or cinnamon, banana slice, and/or toasted coconut

Method
 

  1. Prep the glass. Chill a rocks or coupe glass in the freezer for 5 minutes so the cocktail stays frosty.
  2. Combine ingredients. Add the banana, rum, banana liqueur, cream, milk, simple syrup, vanilla, and salt to a blender.
  3. Blend with ice. Add 1 cup of ice and blend until smooth and frothy, about 15–20 seconds. For a lighter texture, blend briefly; for thicker, blend longer.
  4. Taste and adjust. If you want it sweeter or stronger, add a splash more syrup or rum and pulse once.
  5. Serve. Pour into the chilled glass. Garnish with a banana slice and a light dusting of nutmeg or cinnamon.
  6. No blender option. Muddle the banana in a shaker, add liquids and ice, then shake hard for 20 seconds. Double strain into your glass.