Michael Thompson, Mixologist at Taboo, blurs the lines between dessert and drink with the Kahlua Rumba.
Kahlua Rumba by Michael Thompson
3 scoops of Vanilla Ice Cream
2/3 of an average-sized Banana
1 oz Kahlua
1 oz Amber Rum
2-3 oz Milk
1. Combine ice cream, banana, Kahlua, Rum and Milk in a blender.
2. Top with a large scoop of crushed ice and blend until smooth.
3. Pour into a hurricane glass, garnish with half a strawberry and top with grated chocolate.
4. Serve with straws and enjoy.