Step aside pumpkin spiced latte there's another child around the local area, I give you… .Banana Milk Coffee. This heavenly banana seasoned espresso is the new fixation this Autumn and for a valid justification.
I mean I adore the pumpkin spiced latte and I'm not going to surrender it totally in no way, shape or form however this delectable Autumn drink is unquestionably directly at the highest priority on my rundown for my go to embrace in a mug.
The first Banana Milk Coffee is a blend of banana milk, sugar syrup and cold mix espresso served over ice. Presently as pleasant as that sounds the prospect of awakening to a super cold espresso this Autumn/Winter is sufficient to make me slither back under the spreads.
- ~6.7 fluid ounces (200ml) coffee freshly brewed, strong & hot
- ~8.4 fluid ounces (250ml) Milk I used semi skimmed
- 1 tbsp sugar
- 1 very ripe banana
- 1 tsp cinnamon plus extra for dusting (optional)
Instructions
- Mash the banana in a bowl with the sugar until it's smooth with not many lumps. Add to a saucepan under a low heat and stir until the sugar has dissolved and the banana is hot. Gradually add in half of the milk until it starts to steam, remove from the heat and add in the cinnamon, stir.
- Add the banana milk to a blender and blend until completely smooth whilst gradually adding the other half of the milk. (A high power blender is best to ensure no lumps remain)
- Divide the hot coffee into two mugs and top with the banana milk (use a sieve when pouring the milk if you don't have a high power blender). Top with an extra dusting of cinnamon is desired.
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