Ingredients
- ½ ripe banana
- ½ cup milk (dairy or oat milk)
- 1 tbsp brown sugar
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon, plus more for dusting
- Pinch of ground nutmeg
- 1 shot espresso (or ½ cup strong brewed coffee)
- Whipped cream, for topping (optional)
- Caramel drizzle (optional)
Instructions
- Warm the banana milk. In a small saucepan, whisk the banana, milk, brown sugar, vanilla, cinnamon, and nutmeg over medium heat until steaming and the banana breaks down, 3–4 minutes. Don't let it boil.
- Blend it silky. Blend the mixture until completely smooth — an immersion blender right in the pan is easiest and keeps dishes to a minimum.
- Brew the espresso. Pull a shot of espresso directly into a 12-ounce mug (or pour in ½ cup of strong hot coffee).
- Combine. Pour the warm banana milk over the espresso and stir gently to combine.
- Finish it cozy. Top with whipped cream, a dusting of cinnamon, and a caramel drizzle if you're feeling it. Serve hot.
💡 Latte tips
The riper the banana, the sweeter and more banana-bread-like the latte — those spotty bananas are perfect here. For an iced version, blend everything with cold milk and a handful of ice, then pour over cold brew. Oat milk makes it extra creamy and keeps it dairy-free. No espresso machine? Strong brewed coffee or even instant espresso works just fine.
Save for later
Love this recipe?
Save it to your "Fall Coffee" board for every cozy morning ahead.
📌 Pin it for later