Ahoy! Today marks the 10th anniversary of International Talk Like a Pirate Day! In honor of this silly holiday, and because pirates are particularly fond of rum, I decided to make something called Sailor Syrup.
I used Kraken rum for its nod to the nautical life, but any dark rum will do. Keeping with the Caribbean pirate theme, I served it over homemade vegan banana, peanut butter “ice cream”, which is surprisingly easy to make and healthy (no sugar or dairy). If you have a nut allergy, omit the peanut butter and you have a deconstructed banana daiquiri.
Just make sure you don’t use all the rum. Savvy?
- 2 cups dark rum
- 2 cups of sugar
Add rum to saucepan, cover, and cook on medium high until reduced by half (about 20 minutes). Add sugar and stir until dissolved. Let cool before serving.
Peanut Butter Banana “Ice Cream”
- 2 frozen bananas, sliced
- 2 tbsp. peanut butter
- splash of almond milk
Place frozen banana slices and peanut butter in a blender and blend until smooth. Add a splash of almond milk if necessary. Serve immediately with sailor syrup.