Iced Banana Bread Latte
A creamy iced latte with the cozy flavors of warm banana bread — banana syrup, cinnamon, and espresso, finished with a frothed banana-cream cap.
A note on coffee
I grind my own beans and prefer a medium roast, using about 18 grams per drink. If you use pre-ground coffee, start with 18 grams and adjust to taste.
Ingredients
- Monin Banana Syrup — 4½ tablespoons (split: 2 tbsp for the espresso base, 2½ tbsp for the cream)
- Milk of choice — 6 oz
- Ground cinnamon — to taste (start with about ⅛ tsp)
- Heavy whipping cream — 2 tablespoons
- Ice — to preference
Equipment
- Handheld milk frother
- 2 small glass cups (one for the espresso/syrup, one for the cream)
- Serving glass or coffee cup
Instructions
- Mix the syrup base. In a small glass, combine 2 tbsp Monin Banana Syrup with a pinch of ground cinnamon (about ⅛ tsp).
- Pull the espresso. Brew 2 shots of espresso directly over the syrup-cinnamon mix (or pour the shots in afterward).
- Combine with milk. Stir the espresso-syrup mix into your 6 oz of milk until fully blended.
- Pour over ice. Fill your serving glass with ice and pour the espresso-milk mix over the top.
- Prep the cream cap. In a separate glass, add 2 tbsp heavy whipping cream and the remaining 2½ tbsp Monin Banana Syrup.
- Froth the cream. Use a handheld frother to whip until just thicker than milk — stop before you reach stiff peaks.
- Top the latte. Spoon or pour the frothed banana cream over the iced latte.
- Add a straw and enjoy.
Tip: Steps 5 and 6 can be done while your espresso is brewing, so the cream is ready to pour the moment your latte hits the ice.
Prefer it hot?
On cold mornings, skip the ice. Warm and froth your milk (I use the built-in frother on my espresso machine, but a handheld frother works too), then follow the same steps — minus the straw, unless that's your thing. You can also swap in different Monin syrups to experiment with new flavors.