Lately I’ve been churning out summer treats like nobody’s business. As a result of a large donation of cooking magazines from my friend Tracy, and hours spent on my sister’s couch with her cooking magazines, there have been lots of new recipes I’ve wanted to try. With all these glossy recipes strewn about my kitchen, my brain hadn’t found any opportunities to create its own sassy concoctions. Well, that all changed the other day when I was making banana bread!
While mashing the bananas for the bread, it became pretty obvious that I would have plenty of leftover mashed bananas. Perfect, I thought, I will freeze the leftovers and use them in smoothies. Then my mind started wandering to frothy summer cocktails, and the bottle of Café Patron in my cabinet. For those of you not familiar with Café Patron, it is a coffee-flavored liquor made with tequila, and the only place I have been able to find it is the Piccadilly on Neil Street. I divided the leftover mashed bananas into ½ cup portions, put them in freezer bags, and left them in the freezer for a few hours.
After a long day of cooking and other thrilling domestic activities that comprised my day off, my thoughts returned to the yummy frozen concoction I’d been waiting to whip up. Well, it turned out even better than I imagined.
½ cup frozen, mashed bananas
1 shot Café Patron
¼ cup milk
Chocolate sauce (Hershey’s syrup)
Take a small plate and pour a generous puddle of chocolate sauce on the plate. Next, take a martini or margarita glass and rub the rim on the plate, leaving an elegant ring of chocolate along the glass. Then, throw the remaining ingredients in the blender, and blend until smooth. Pour into the glass and enjoy!