Frozen Banana Coconut Latte

Jillian Harris posted a recipe last year for the coconut banana latte’s at Giovane Cafe in Vancouver- and I had to try it. It sounds weird, but they are truly so incredible. Super rich, a little bit sweet and so satisfying. When making the coconut-banana syrup a while ago, I had too much syrup and decided to freeze it so it wouldn’t go bad. I then had the idea to blend the frozen banana coconut cubes with cold brew and this magnificent drink was the result. You can use either cold brew, or soy milk with espresso.

Let Down- Easy Star All-Stars, Toots & The Maytals

INGREDIENTS

1 can high-fat coconut milk
1 large ripe banana
2 tbsp sugar
1 cup cold brew (or) 2 shots espresso & 1/2 cup soy milk

INSTRUCTIONS

Add coconut milk, banana and sugar to a high speed blender and blend until smooth and creamy. Pour into ice cube tray and freeze until solid. For cold brew, add 1 cup cold brew, 4 banana coconut cubes and 2 regular ice cubes to a blender. Blend until smooth. For espresso, add 2 shots espresso, 1/2 cup soy milk, 3 banana coconut cubes and 1 normal ice cube to a blender. Blend until smooth. For both versions, feel free to add another banana coconut ice cube if you like your coffee sweeter.