Ingredients
Main Ingredients
- 1 ripe spotty banana (organic if possible, see Notes if using a frozen banana)
- 1 cup plant-based milk (such as oat, cashew, or soy)
- 1/2 cup water
- 1 teaspoon maple syrup (adjust to taste)
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- Pinch of sea salt
- 1/4 teaspoon cardamom
Optional Additions
- 1 tablespoon cashews (soaked if you don’t have a high-speed blender)
- 1 teaspoon hemp or chia seeds
- 1 scoop vegan vanilla protein powder
Instructions
- Blend All Ingredients: Add the ripe banana, plant-based milk, water, maple syrup, vanilla bean paste, ground cinnamon, sea salt, cardamom, and any optional ingredients like cashews, hemp or chia seeds, and vegan protein powder into a blender. Blend on high until the mixture is completely smooth and creamy, ensuring all ingredients are well incorporated.
- Taste & Adjust: Sample your banana milk and determine if it needs more sweetness or spice. If desired, add an additional 1/2 teaspoon of maple syrup for extra sweetness, or a small pinch of cinnamon or cardamom to enhance the warm flavors. Blend again briefly to mix.
- Serve & Enjoy: Pour the finished banana milk into a glass filled with ice cubes for a chilled treat, or store it in an airtight container in the refrigerator. Consume within 2 days for optimal freshness and flavor.
Notes
- For a creamier texture, use ripe organic bananas.
- If using frozen banana, thaw slightly or note that blending time may increase.
- Soaking cashews for at least 2 hours or overnight helps achieve a smoother blend if you do not have a high-speed blender.
- This recipe can be customized with various plant-based milks depending on your taste preference.
- Store leftovers in the fridge for up to 2 days and shake before serving to recombine any settled ingredients.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Korean
- Diet: Vegan
