ROASTED BANANA MATCHA LATTE RECIPE

A slow morning calls for something cold and rounded, matcha poured over the caramelized sweetness of pan-fried banana.

 

 

Ingredients

• 2 ripe bananas, sliced in half;
• 1 tbsp butter;
• pinch of ground cinnamon;
• 2g ceremonial matcha;
• 60ml water at 70°C;
• 150ml milk of choice (banana, coconut);
• ice.

 

Utensils

Small frying pan, blender, fine mesh sieve, whisk, matcha bowl.

 

Make the banana milk

1. Melt the butter in a pan over medium heat.
2. Add the banana halves, cut-side down, and cook for 2 to 3 minutes per side, until deep golden and caramelized, sprinkling with cinnamon toward the end.
3. Add the caramelized banana straight into the blender with the banana or coconut milk, and blend together until smooth.

Make the matcha shot

1. Soak the bamboo whisk in warm water to soften the prongs.
2. Sift 2 g of matcha into the bowl.
3. Add 20 ml of warm water (70°C) and whisk into a smooth paste.
4. Pour in the remaining water (40 ml).
5. Whisk in a W-motion until a fine foam forms.

 

Build the drink

1. Fill the glass two-thirds with ice.
2. Pour in the banana milk, up to the ice line.
3. Pour the matcha shot slowly over the top, so it sits on the surface.

 

Best made fresh, the banana milk doesn't hold as well once blended. Butter gives the deepest, most rounded flavor, though a neutral oil works for a dairy-free version.

 

For more ideas, explore our other matcha recipes.