Coffee Shop Worthy: Iced Banana Latte

Ideal for a post-church Sunday morning at home, surprising friends with a pick-me-up, or enjoying on a fresh, Spring walk outside with loved-ones! Take what would be a solo trip to the coffee shop and turn it into an at home friends-and-family event! Bonus points if you make this a weekly tradition!

Supplies:

• blender

• espresso machine, coffee maker, or cold brew!

• strainer

Ingredients:

• 1/3 cup 2%, Whole Milk, Heavy Cream milk (see note)

• 1 small banana

• 2 tsp of maple syrup

• 1 tsp of vanilla extract

• Coffee of choice! For this recipe, we used a stove-top espresso machine with regular coffee grounds

• ice <3

Instructions:

1. Decide on your coffee of choice. If using a coffee maker, make coffee in advance and let it fully cool in the fridge. If using an espresso machine, make 2 shots of espresso and move on to step 2.

2. Smash your banana and place it into your blender. Pour milk, maple syrup, and vanilla extract, and blend until foamy and thick.

3. Once your coffee is either fully chilled (at least one hour) or your espresso is finished brewing, fill a cup with ice.

4. Pour the espresso into your blender and mix until fully incorporated into the banana milk mixture.

5. Grabbing your cup and your strainer, place the strainer over your cup and begin pouring the milk/coffee mixture over the ice. The strainer is important. You’ll notice that the milk/coffee mixture thickens from the banana, which removes excess.

6. Enjoy!

   Note:

• This recipe requires either a milk with fat or a non-dairy milk with a binder. Heavy Cream will give you a whip-like texture that is great for a cold foam. If looking for a non-dairy alternative, I would suggest using one with an oil/ barista blend to get the right texture!