Description
This Banana Coconut Latte is worth an early morning wake-up! Rich, full-bodied espresso-like coffee is brewed in a moka pot and then mixed with a perfectly sweetened banana coconut purée. I opted for an over-ripe banana to reduce the need for sugar, but this recipe works equally as well with a ripe banana… you just might need to add a tablespoon or two of sugar!
Ingredients
Units
Scale
Banana Coconut Purée
- 1 (400 mL) can Grace full-fat organic coconut milk
- 1 large over-ripe banana
Banana Coconut Latte
- 1 cup unsweetened Almond Breeze
- 6 tbsp banana coconut purée
- 1/2 cup coffee brewed in a Moka Pot
Instructions
Banana Coconut Purée
- Place entire can of coconut milk and banana in blender. Blend on high for 2-3 minutes or until smooth and creamy.
- Pour purée into a container or mason jar. Refrigerate until ready to use.
Banana Coconut Latte
- Brew coffee in a moka pot based on the instructions in this blog post.
- While the coffee brews, to the jug of a Breville Milk Cafe, add almond milk and banana coconut purée. Heat at 150°.
- Pour coffee into large mug followed by the heated almond milk. Use a spoon to hold back the foam until the end. Cry tears of joy while you drink!
Notes
Banana coconut purée should keep for about 3 days in your refrigerator.
