· By Kristine Ford
Banana Bread Latte
A cozy, aromatic iced latte that blends creamy vanilla with a delicate mix of spices for freshly baked banana loaf vibes.
Serves 2 | Prep time: 10 minutes | Cook time: 10 minutes
For the banana bread syrup:
- 1 ripe banana
- 1/2 cup brown sugar
- 1 cup water
- 2 tsp Beyond Good Madagascar Pure Ground Vanilla
- pinch of ground cinnamon
- pinch of ground nutmeg
For the cold foam:
- 1 Tbsp banana bread syrup (above)
- 1/2 tsp Beyond Good Madagascar Pure Ground Vanilla
- 1/4 cup light cream or half-and-half
- 2 Tbsp milk of choice
To serve:
- 2 Tbsp banana bread syrup (above)
- 1/3 - 1/2 cup strong coffee or espresso, to your preference
- a handful of ice cubes
- 1 3/4 cups milk of choice
Method
- Make the banana bread syrup: Peel and mash the banana with the back of a fork. Place it into a small saucepan with the brown sugar, water, cinnamon, nutmeg and vanilla powder. Simmer over low heat for about 8-10 minutes, stirring occasionally, until caramelized. Remove from the heat and press the mixture through a fine sieve, discarding the solids.
- Make the cold foam: Add the cream, syrup, vanilla and milk to a jug and lightly whip with a frother until thickened.
- Assemble: Place the banana syrup in a small espresso mug and pour it over the freshly brewed coffee. Stir to combine. Fill two large glasses with ice and pour in the infused coffee. Fill the glasses ¾ of the way with milk and top with cold foam.
Tip: Store leftover caramelized banana syrup in the fridge for up to 3 days. It’s also delicious stirred into oats or drizzled over pancakes!