Ingredients
2 x 50g Violet Crumble chocolate bars, chopped
2 tablespoons caramel syrup
2 medium ripe bananas, peeled, sliced
2 cups hokey pokey-flavoured ice-cream
1 ½ cups milk
½ cup butterscotch-flavoured liqueur
¼ cup white rum
1 cup ice cubes
Extra sliced banana, 4 cocktail sticks and extra caramel syrup, to serve
Method
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Place chocolate bars in a large snap-lock bag. Pound with a rolling pin until crushed into small pieces. Spread over a small plate.
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Pour a thin layer of caramel syrup over a separate small plate.
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Dip the rim of four serving glasses (1 ½-cup capacity) into syrup. Immediately dip into crushed chocolate bars to coat evenly. Reserve any remaining to serve.
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Place bananas, ice-cream, milk, liqueur, rum and ice cubes in a blender. Blend until smooth.
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To serve, thread extra banana slices onto cocktail sticks. Drizzle extra caramel syrup around the inside of glasses.
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Divide cocktail evenly among glasses. Sprinkle with reserved crushed chocolate bars. Decorate with banana cocktail sticks. Serve immediately.
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