Korean Banana Milk
Quick answer
- Active time
- 8 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Made at home with no flavoring or dye, banana milk comes out pale rather than the bright yellow of the bottled kind.
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Most of the sweetness depends on how ripe the bananas are, so ones with a few brown speckles work best. Blended with ice it drinks like a thick smoothie, while without ice it is thinner, closer to the bottled drink.
Ingredients
Instructions
- 1
Choose two ripe bananas with a few brown speckles for natural sweetness.
Peel and slice them into 2 cm pieces, then chill them in the freezer for 10 minutes so the drink blends thicker without tasting icy.
- 2
Pour 400 ml of cold milk into the blender first, then add the chilled banana pieces.
Keeping the liquid at the bottom helps the blades catch smoothly and prevents the motor from spinning without blending well.
- 3
Add 1 tablespoon condensed milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
If the bananas are very sweet, hold back a little honey and adjust after blending so the drink does not become heavy.
- 4
Add 1 cup of ice for a thick, smoothie-like texture.
For a thinner banana milk, or if using frozen banana instead of freshly chilled banana, reduce the ice so the flavor stays creamy rather than diluted.
- 5
Close the lid and blend on high speed for 25 to 35 seconds.
Stop when no banana pieces remain, the color turns pale yellow, and a fine foam appears on the surface.
- 6
Taste a spoonful, then add the reserved honey only if more sweetness is needed and blend for 5 seconds.
Pour into a chilled glass and serve immediately, before the banana and milk begin to separate.
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