Banana Milk Coffee… With RumChata
A Banana Milk Coffee You NEED to TRY
This one’s for the coffee lovers. With Summer almost over, you’ll probably start to see the pumpkin invasion return to your favorite coffee shops. But before we make the switch, we’re still going bananas about a drink we tried this Summer called banana milk coffee. If you’ve never had it before, it’s somewhere between a banana milkshake and an iced coffee and it’s delicious. It’s a blend of milk, bananas, cold brew coffee, and simple syrup and it’s probably one of the best things I’ve ever had. After daydreaming (and drooling) about the last one I had, I felt inspired to whip up a boozy version that was fitting for Intoxicology.
A couple of weeks back, one of our readers emailed me and asked if I had any cocktail recipes that included both rum and tequila. When I started to think, I realized it’s not a lot outside of the Long Island Iced Tea and so that’s where the basis of this drink was born. Like the original, I started with milk, organic and whole. For the banana flavor, I went about it in two ways. I made this cocktail both as a frozen and non-frozen beverage. In the non-frozen, I simply added banana liqueur while choosing to add both fresh bananas and the liqueur in our frozen version. For the cold brew, we substitute Patron XO which is a delicious blend of premium tequila and coffee. Finally, my secret ingredient is RumChata, the Caribbean cream liqueur that works in just about anything you can think of.
Boozy Banana Coffee Milk (Regular)
Combine all ingredients in a chilled cup and stir.
Boozy Banana Coffee Milk (Frozen)
Slice your banana and combine with all other ingredients and ice in a blender. Blend until desired consistency and pour into a chilled glass.
Disclaimer: RumChata sample was provided courtesy of the brand. For more information on RumChata including where to purchase, visit www.RumChata.com