Korean Banana Milk Glass (Print Version)
# Ingredients:
→ Banana Milk Base
01 -
3 medium overripe bananas (approximately 375–382 grams), sliced
02 -
2/3 cup (160 ml) whole or plant-based milk
03 -
1–2 tablespoons (13–26 grams) granulated sugar, to taste
04 -
1/4–1/3 cup (80 ml) sweetened condensed milk, adjusted to preference
05 -
1/2 teaspoon (2 ml) vanilla extract (optional)
→ Banana Milk Assembly
06 -
3 cups (720 ml) whole or plant-based milk
07 -
1–2 medium overripe bananas, finely cubed (optional, for added texture)
# Instructions:
01 -
Peel and slice 3 medium overripe bananas. Place the slices into a large mixing bowl or heat-resistant liquid measuring jug.
02 -
If texture is desired, finely cube 1 to 2 additional bananas and reserve for later.
03 -
Add 2/3 cup milk, 1–2 tablespoons sugar, 1/4–1/3 cup sweetened condensed milk, and vanilla extract (if using) to the sliced bananas. Blend the mixture with an immersion blender until smooth and homogenous.
04 -
Transfer the blended banana milk base to a large beverage container. Pour in 3 cups milk and mix thoroughly with a spoon.
05 -
If using, stir in the reserved cubed bananas to introduce texture.
06 -
Refrigerate for several hours to allow the flavors to meld and achieve optimal chill. Alternatively, serve immediately over ice.
# Notes:
01 -
For best flavor and consistency, use fully ripe, spotted bananas.
02 -
Banana milk can be stored in a sealed container in the refrigerator for up to 3 days.
03 -
Leftover condensed milk should be kept in an airtight container in the refrigerator for up to 4 weeks.
04 -
Banana milk pairs well with cereal, blended into smoothies, or poured over oatmeal.
05 -
To make using a blender, combine all ingredients except cubed bananas and blend until silky; add cubed bananas after blending and stir gently.