The Jumpy Monkey

By Hklbrries

"Don't knock it until you've tried it. The concoction won't have you swinging from a tree, but it might put you in the mood to "monkey around."

Ingredients

• 1/2 cup (4 ounces) brewed espresso, at room temperature
• 1/2 cup (4 ounces) cream of coconut
• 1 ripe banana
• 2 scoops vanilla ice cream
• 1/4 cup (2 ounces) rum (preferably dark rum)
• 8 to 10 ice cubes, shredded
• 2 tbsp coconut, sweetened
• Nutmeg, to garnish

Preparation

Step 1

Into a blender put the espresso, cream of coconut, banana, ice cream, rum and ice cubes. Blend at high speed until liquefied. Pour into two tall glasses that have been frosted in the freezer for a half hour or so. Top with grated coconut and sprinkle with nutmeg to garnish.