Thursday, January 17, 2019

A recipe from MARDI GRAS MURDER'S Ninette Crozat

By: Ninette Crozat
Series: Cajun Country Mysteries, #4

Hello there, it’s Ninette Crozat, Maggie’s mom. I’m taking a break from making meals for our Crozat Plantation B&B guests to say hi to y’all. Don’t get me wrong, I adore cooking, especially traditional Cajun cuisine like jambalaya and gumbo. And it’s a welcome escape from the murders bedeviling our tiny community. Thank goodness no one stumbled across a body in my kitchen. (Oh dear, forget I ever said that. I don’t want to give my author, Ellen Byron, any ideas!)

As long as I’m taking a break, I think I’ll fix myself a little treat. It’s a dessert cocktail we invented call the Banana Bon Temps, which means the Banana Good Times. It’s dessert in a glass – with a bit of a liquor kick, LOL. You know what? Since you’ve been kind enough to spend some time with me, I’m going to share the recipe. Laissez les banana bon temps rouler! Let the banana good times roll! 😉


2 oz dark rum
2 oz banana liquor
1 ½ tsp. brown sugar
1 cup milk
1 cup ice
1 ripe banana

Blend everything but ½ tsp. brown sugar together. Pour in (highball) glasses and sprinkle each serving with the remaining brown sugar.

Serves 2.


  1. I thought that said 1 cup of rice! Obviously need more coffee to wake up! It sounds like a great drink! I do hope your kitchen stays crime scene free!

    1. LOL! That might actually make a delicious dessert. Banana Bon Temps Rice Pudding - with a kick!

  2. Sounds delicious!! Might just have to try it.