Salted Honey Banana Bread Latte
Salted Honey Banana Bread Latte
Ingredients
For the Banana Bread Syrup
- 1 ripe banana, sliced
- 1/2 cup water
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon flaky salt
For Each Latte
- 1 cup ice, as needed to fill a cup
- 2 fluid ounces espresso, freshly brewed (1 double shot)
- 1 tablespoon banana bread syrup, to 2 tablespoons, to taste
- 3/4 cup milk, your preferred type
- 1/8 teaspoon flaky salt, for topping
Instructions
- 1
To make the banana bread syrup: Add the sliced ripe banana, water, honey, ground cinnamon, ground nutmeg, and flaky salt to a small saucepan.
⏱️ 2 min
- 2
Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and continue to simmer for about 5 minutes, allowing the flavors to meld and the banana to soften.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Using a fork or potato masher, mash the banana directly in the pot until mostly smooth.
⏱️ 1 min
- 4
Strain the banana bread syrup through a fine-mesh sieve into a clean jar or heatproof container, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow the syrup to cool completely before storing it in the refrigerator for up to 1 week.
⏱️ 2 min
- 5
To assemble the latte: Fill a serving cup with ice.
⏱️ 1 min
- 6
Brew 2 fluid ounces of espresso (one double shot) and set aside.
⏱️ 1 min
- 7
Add 1 to 2 tablespoons of the prepared banana bread syrup to the cup with ice, adjusting the amount to your taste preference.
⏱️ 1 min
- 8
Froth 3/4 cup of your preferred milk using a milk frother or by vigorously shaking it in a sealed jar until foamy.
⏱️ 2 min
- 9
Pour the freshly brewed espresso into the cup with the ice and syrup.
⏱️ 1 min
- 10
Gently pour the frothed milk over the espresso. Top with a sprinkle of flaky salt for an extra touch of flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Honey Banana Bread Latte
For the Banana Bread Syrup
- 1 ripe banana, sliced
- 1/2 cup water
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon flaky salt
For Each Latte
- 1 cup ice, as needed to fill a cup
- 2 fluid ounces espresso, freshly brewed (1 double shot)
- 1 tablespoon banana bread syrup, to 2 tablespoons, to taste
- 3/4 cup milk, your preferred type
- 1/8 teaspoon flaky salt, for topping
Instructions
- 1
To make the banana bread syrup: Add the sliced ripe banana, water, honey, ground cinnamon, ground nutmeg, and flaky salt to a small saucepan.
⏱️ 2 min - 2
Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and continue to simmer for about 5 minutes, allowing the flavors to meld and the banana to soften.
⏱️ 5 min - 3
Remove the saucepan from the heat. Using a fork or potato masher, mash the banana directly in the pot until mostly smooth.
⏱️ 1 min - 4
Strain the banana bread syrup through a fine-mesh sieve into a clean jar or heatproof container, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow the syrup to cool completely before storing it in the refrigerator for up to 1 week.
⏱️ 2 min - 5
To assemble the latte: Fill a serving cup with ice.
⏱️ 1 min - 6
Brew 2 fluid ounces of espresso (one double shot) and set aside.
⏱️ 1 min - 7
Add 1 to 2 tablespoons of the prepared banana bread syrup to the cup with ice, adjusting the amount to your taste preference.
⏱️ 1 min - 8
Froth 3/4 cup of your preferred milk using a milk frother or by vigorously shaking it in a sealed jar until foamy.
⏱️ 2 min - 9
Pour the freshly brewed espresso into the cup with the ice and syrup.
⏱️ 1 min - 10
Gently pour the frothed milk over the espresso. Top with a sprinkle of flaky salt for an extra touch of flavor.
⏱️ 1 min