Korean Banana Milk (Dairy-Free)
Light, refreshing, and naturally sweet, this homemade banana milk is my take on the popular Korean drink—made with simple, healthy ingredients!
Ingredients
- 1 ripe spotty banana organic if possible, see Notes if using a frozen banana
- 1 cup plant-based milk like oat, cashew, or soy
- ½ cup water
- 1 teaspoon maple syrup if needed, adjust to your taste
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of sea salt
Optional additions
- ⅛ teaspoon ground nutmeg start with a pinch if you prefer less
- ¼ teaspoon cardamom
- 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 I like to use Sunwarrior protein powder for this recipe
Instructions
- Blend All Ingredients: To a blender, add banana, milk, water, maple syrup, vanilla extract, cinnamon, a pinch of salt, and any optional additions. Blend until completely smooth and creamy.
- Taste & Adjust: Taste your banana milk, does it need a little more sweetness? Add another ½ teaspoon of maple syrup. Want a more pronounced spiced flavor? Add a tiny pinch more cinnamon or cardamom.
- Serve & Enjoy: Pour the finished banana milk into a glass with ice, or store in an airtight container in the fridge for up to 2 days.
Notes
- If using a frozen banana, make sure to break it into smaller chunks before adding it to prevent strain on your blender.
- Use it as a naturally sweet base for your morning smoothie (try it with frozen berries!)
- Try as a base for banana bread overnight oats!
Nutrition
Calories: 173kcal | Carbohydrates: 34g | Protein: 3g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 333mg | Potassium: 448mg | Fiber: 4g | Sugar: 19g | Vitamin A: 78IU | Vitamin C: 10mg | Calcium: 328mg | Iron: 0.4mg
