Banana Rama Mocktail Recipes

BANANA RAMA

Steps:

• Make ice cream: combine bananas, sugar, and 1/2 cup milk in a food processor or blender. Puree until smooth. Add the cinnamon, vanilla, and the remaining cup of milk. Puree until smooth and transfer into a 8X8 metal or plastic container. Cover and freeze for 4 hours or overnight.
• Remove from the freezer and break up the mixture with a knife. Working with half of the mixture at a time, process briefly in a food processor or blender. The mixture will transform from icy to smooth. Return it to the freezer in the 8X8 container, cover and freeze for at least 30 minutes before serving.
• Make chocolate sauce: Combine the water, sugar, cocoa, and cornstarch in a medium saucepan. Stir with a wire whisk until smooth. Cook over medium heat, stirring frequently with a wooden spoon until smooth and thickened, about 5 minutes. Remove from heat, and stir in the butter and vanilla.
• Serve in small cups with a small scoop of ice cream and sliced bananas. Drizzle with chocolate sauce.

BANANA-RAMA MOCKTAIL

Steps:

• In a blender, combine all ingredients. Blend until smooth. Garnish with a slice of banana or strawberry (optional).

SUNSET MOCKTAIL

Steps:

• Place first 4 ingredients into a blender, then add 6-8 ice cubes. Then BLITZ.
• Then Serve!

CRANBERRY COOLER (MOCKTAIL)

Steps:

• Fill a highball glass with the crushed ice.
• Pour over the cranberry juice, lime cordial and the ginger ale.
• Stir it gently and garnish with the sliced lemon.

SWIMMING RAMA

Steps:

• Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.
• Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.
• Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together.
• Serve over a handful of spinach and with a side of rice.

THAI RAMA CHICKEN

Steps:

• Method for Chicken: Place chicken in medium bowl. Add oyster sauce, soy sauce, vegetable oil, and sugar and let marinade for 15 minutes. Cook chicken in boiling water for just a minute or two, drain and set aside.
• Method for Sauce: In mortar and pestle, pound peanut until very fine and smooth. Set aside. In a wok, heat coconut milk. Keep stirring until coconut oil comes up to the surface, then add red curry paste. Cook until fragrant. Add more coconut milk if you prefer. Season with sugar, tamarind and fish sauce. Add peanut, stir until combined, and let it all cook for a few minutes longer. Remove from heat.
• Final Preparation and Serving: Cook broccoli in boiling water for 1.5 minutes. Immediately transfer to ice cold water. THis stops the cooking process. Drain and place cooked broccoli on serving plate. Next put the cooked chicken over the broccoli. Pour peanut sauce over the chicken. Enjoy with fresh steamed jasmine rice.

AIRBORNE MOCKTAIL

Steps:

• Fill a tall glass with ice. Add all ingredients and stir to blend. Garnish with an orange wheel.