The Santi G: banana, dulce de leche, and Scottish (or Irish) cream milkshake

The Recipe

The Santi G

A boozy banana dulce de leche milkshake inspired by a recipe from Santiago Giorgini, an Argentinian Chef and TV presenter. Bananas and dulce de leche are a classic Argentinian combination, the milk and bananas are the creamy foundation from which the Scottish (or Irish) cream and dulce de leche sparkle.

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Course Dessert

Cuisine Argentinan

Servings 2 old fashioned glass shakes

Calories 295 kcal

Equipment

• 1 blender device of your choice

Ingredients

  

• 1 medium banana frozen
• ¾ cup (180 ml) milk
• ¼ cup (60 ml) dulce de leche
• ¼ cup (60 ml) Scottish (or Irish) Cream
• 1 pinch sea salt optional

Instructions

 

• Put all the ingredients in either your blender jar, or I just used a 2 cup measuring cup and an emersion blender.
• blend away until smooth
• serve. nom.

Notes

For those who don’t partake for whatever reason – omit the booze and you have a lovely banana and dulce de leche (or banoffee, depending on which side of the Atlantic you’re from) milkshake.

Keyword alcohol, banana, boozy, dulce le leche, milkshake, shake

The Waffle

I recently started watching old clips of Morfi: Todos a la Mesa and La Peña de Morfi, Argentinian chat and cooking shows (think: BBC’s Saturday Kitchen, but more live music and fewer clips from other cooking shows) on YouTube. So when I saw one of the show’s chef’s, Santiago Giorgini, had a cookbook, on sale for kindle, I went for it (“Cocinero en Casa” – I don’t think there’s an English edition). Flipping through it, I found a recipe for banana pancakes.

My inner monologue as I read it:
– ok, pancakes, made with bananas, think banana bread, but pancakes, got it, sounds good.
– Caramelised banana garnish. nice touch, I’m in…
– sauce made with dulce de leche AND IRISH CREAM… WHAT?!

From there, he’s topped it with ice cream… but yeah, that dulce de leche and Irish cream combination stayed with me, I think anyone who knows me has heard about this at some point in the last two or three weeks. “Skip the rest, gimme the sauce” became the chat, so here we are, a lovely liquid dessert, named for the man himself.

I use Scottish cream, because we’re in Scotland, and chose Edradour because they’re a local distillery, just seemed right, but it will of course work with the whiskey cream liquor of your choice. For dulce de leche, we don’t come by as many brands here in Scotland as back in Argentina, or even DC, so, I went for Havanna – which I can easily pick up at my favourite pan-American imported foods shop (Lupe Pintos). It’s a well known brand, famous for their Alfajores (dulce de leche filled sandwhich cookies, commonly dipped in chocolate)… that’s a whole other post, someday, one day. If you can’t find dulce de leche, I won’t tell on you if you use caramel sauce.

I will one day make the full dessert as written… but this was an itch that needed scratching and it will be made again.