Ingredients
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½ cup light muscovado sugar
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2/3 cup heavy cream
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4 large bananas , chopped
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2½ cups full cream milk
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1 tbsp vanilla sugar
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8
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Make the toffee syrup: put the sugar in a small heavy pan, and add 5 tbsp of water. Gently heat, stirring until the sugar dissolves. Add in 3 tbsp of the heavy cream, and bring to a boil. Let the syrup simmer until thickened, about 4 minutes. Remove from heat, and cool for 30 minutes.
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Place the bananas, milk, vanilla sugar, ice cubes, and 3 tbsp of the cream in a blender. Blend until smooth and frothy.
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In a small bowl, whip the remaining cream to soft peaks using a hand-held electric mixer. Set aside.
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Add half the toffee syrup into the milkshake mixture. Blend.
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Assemble the milkshakes: Drizzle the inside of 4 tall glasses with the syrup. Pour the milkshake into the glasses. Spoon the whipped cream over each glass, and drizzle with more syrup. Serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.