Stop adding white sugar to your coffee! Banana Milk Iced Coffee! @thejenjones

Ingredients

• 1 piece Ripe Banana (peeled and sliced)
• 1 cup Water (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 0.5 tsp Ground Cinnamon (freshly ground if possible)
• 0.5 tsp Ashwagandha Powder (adaptogenic herb powder)
• 0.5 tsp Lion's Mane Powder (adaptogenic mushroom powder)
• 1 cup Strong Coffee or Espresso (freshly brewed, hot)
• 0.5 cup Granulated Sugar (for caramel)
• 2 tbsp Unsalted Butter (cut into cubes)
• 0.25 cup Heavy Cream (room temperature)
• 0.25 tsp Sea Salt (fine flaky sea salt)

Instructions

1. Brew Strong Coffee

   Using your coffee maker or espresso machine, brew 1 cup of strong coffee or espresso. Aim for a bold, robust flavor.

   Time: PT5M

   Temperature: 190°F

2. Make Salted Caramel Sauce

   In a small saucepan over medium heat, melt ½ cup granulated sugar until it turns a deep amber color, stirring only the pan. Quickly add 2 tbsp butter, whisk until melted, then slowly whisk in ¼ cup heavy cream. Simmer 1 minute, remove from heat, and stir in ¼ tsp flaky sea salt. Let cool slightly before using.

   Time: PT8M

   Temperature: Medium heat (≈350°F on stove)

3. Blend Banana Adaptogen Mix

   Add the ripe banana, 1 cup water, 1 tsp vanilla extract, ½ tsp ground cinnamon, ½ tsp ashwagandha powder, and ½ tsp lion's mane powder into the blender. Blend on high until completely smooth.

   Time: PT2M

4. Combine Coffee and Banana Mix

   Pour the hot coffee into a glass or mug. Slowly stream the banana‑adaptogen blend over the back of a spoon into the coffee, allowing a gentle swirl. Drizzle the warm salted caramel sauce on top.

   Time: PT2M

5. Serve and Enjoy

   Serve immediately. Optionally garnish with a pinch of extra flaky sea salt or a dusting of cinnamon.

   Time: PT1M

Nutrition Facts

Calories

700

Protein

5 g

Carbohydrates

90 g

Fat

30 g

Fiber

4 g