Recipe Description
This recipe is courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 150g dark brown sugar
- 100g Anchor Extra Yield Cooking Cream
- 100g Anchor Unsalted Butter
- Vanilla essence (a few drops)
- salt, a pinch
- 100nos kurma, pitted and chopped
- 100g bananas
- 500g Anchor UHT Full Cream Milk
- 10g dessicated coconut
- 200g ice cubes
- 120g salted caramel sauce
- 100g Anchor Extra Yield Cooking Cream
- 30g Anchor UHT Full Cream Milk
Instructions
- Put all ingredients into a pot on medium heat, gently stir occasionally until it boils.
- Remove from heat and let cool to room temperature. Once cooled, whisk well then store in the fridge until needed.
- Drizzle some salted caramel sauce in the glass.
- Dilute Anchor extra yield and cooking cream with Anchor UHT full cream milk together for later use.
- Put everything in a blender and blend until smooth.
- Pour shake into glass. Lastly pour 30ml cream milk mixture on top. Enjoy!
To Prepare Easy Salted Caramel Sauce:
To Prepare Salted Caramel Kurma Banana Shake:
