This Toasted Pecan Rum Smoothie is made from vanilla Greek yogurt, bananas, toasted pecans, cinnamon, rum and almond milk and served with fresh nutmeg. Created by Chef Leif Benson, CEC, AAC, Chef Emeritus with Pro Chefs Oregon.
- 1 cup Greek Yogurt, Vanilla
- 2 each Bananas
- ½ cup Almond or coconut milk
- ½ cup Toasted Pecan meal or pieces
- ½ tsp. Cinnamon
- ¼ cup Meyers Rum
- 2 cups Ice
- Combine all ingredients in blender and blend until smooth.
- Serve with fresh grated Nutmeg.