Take a chilled 12–16 oz hurricane or large cocktail glass. Using 1–1.5 tablespoons of thick chocolate syrup, drizzle the syrup along the inside walls of the glass in a vertical swirl pattern so the chocolate creates ribbons when the drink is poured.

Blend Drink

Combine Ingredients

In a blender, add 1.5 oz light rum (or banana-flavored rum), 0.75 oz Kahlúa, 0.5 oz Giffard banana liqueur, 1 oz whole milk, 1 oz heavy cream, 2 scoops vanilla ice cream, and 0.5 of a ripe banana (if using).

Add Ice

Add 1 cup of ice to the blender. The amount of ice controls thickness — use slightly less for a creamier, denser pour or more for a slushier texture.

Blend

Blend on high until very smooth and homogenous, about 20–40 seconds depending on blender power. Pause and scrape down the sides once if needed to fully incorporate the banana and ice cream.

Assemble & Garnish

Pour

Slowly pour or ladle the blended mixture into the prepared glass. Pour gently so the chocolate ribbons remain visible around the glass interior.

Finish with Swirl

If you want extra chocolate swirls on top, drizzle the remaining chocolate syrup in a spiral over the surface of the drink.

Garnish

Top with a sprinkle of chocolate shavings or a light dusting of cocoa powder (about 1 tsp) and place a banana slice on the rim.