Korean Banana Milk Glass (Print Version)
# Ingredients:
→ Banana Milk Base
01 -
About 375–382 grams (3 ripe bananas), chopped up
02 -
Sweetened condensed milk, 80 ml (just under 1/3 cup) or to your taste
03 -
13–26 grams (1 or 2 tablespoons) sugar, more or less as you like
04 -
2 ml vanilla extract (half a teaspoon), only if you want
05 -
160 ml whole or plant-based milk
→ Banana Milk Assembly
06 -
1 or 2 extra ripe bananas, tiny cubes, toss them in if you'd like more texture
07 -
720 ml plant milk or regular milk
# Instructions:
01 -
If you want it cold, pop it in the fridge for a bit, or just pour it over ice and drink up.
02 -
Toss in those banana cubes if you want a bite in your drink.
03 -
Dump your banana base into the big jug. Add the rest of the milk. Stir it well.
04 -
Blend the chopped bananas with sugar, condensed milk, 160 ml milk, and vanilla (if you're using it). Grab your stick blender and mix till everything's really smooth.
05 -
Chop up extra bananas into tiny bits now if you like a little chunkiness. Set them aside for later.
06 -
Start by peeling the bananas. Chop 'em into pieces and dump them in a big bowl or measuring cup.
# Notes:
01 -
Pick bananas that are covered in brown spots for the sweetest, smoothest drink.
02 -
Stick your banana milk in a jar or container with a lid. It'll keep in your fridge for up to three days.
03 -
Any leftover condensed milk? Just stash it in a lidded tub in your fridge—good for a month.
04 -
Goes awesome poured over cereal, into oatmeal, or even mixed into your smoothie.
05 -
If you're using a big blender, blend everything except the banana cubes until super creamy, then add in the extra fruit at the end.