banana flavored milk is so good in coffee ️
banana flavored milk is so good in coffee 🥛🍌☕️ is a easy Korean recipe that serves 2. 150 calories per serving. Recipe by Moribyan on YouTube.
Prep: 3 min | Cook: PT0M | Total: 6 min
Cost: $1.81 total, $0.91 per serving
Ingredients
- 2 Bananas (ripe, peeled)
- 2 cup Whole Milk (cold)
- 2 tablespoon Granulated Sugar
- 1 teaspoon Vanilla Extract (pure vanilla)
- 1 pinch Salt
Instructions
Peel the bananas
Peel the bananas and set them aside. The riper the bananas, the sweeter the milk will be.
Time: PT1M
Add ingredients to blender
Place the peeled bananas, whole milk, sugar, vanilla extract, and a pinch of salt into the blender.
Time: PT30S
Blend until smooth
Blend on high speed for about 30 seconds, or until the mixture is completely smooth and creamy.
Time: PT30S
Strain the mixture
Lay a cheesecloth over a large bowl and pour the blended mixture through, allowing the liquid to collect while the pulp stays in the cloth.
Time: PT1M
Bottle the banana milk
Transfer the strained banana milk into a clean bottle or glass jar. Add a cute label if desired.
Time: PT30S
Serve or store
Enjoy the banana milk cold, or add it to coffee, oatmeal, matcha, or smoothies. Refrigerate any leftovers.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk
Ingredient Substitutions
- Instead of Bananas: Frozen bananas
- Instead of Whole Milk: 2% milk, almond milk (non‑dairy)
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Vanilla Extract: Vanilla paste, Almond extract (use less)
- Instead of Salt: Sea salt
Equipment Needed
- Blender
- Cheesecloth
- Large Bowl
- Measuring Cup
- Spoon
- Bottle or Glass Jar
Critical Steps — Do Not Skip
- Blend until the mixture is completely smooth and creamy.
- Strain through cheesecloth to separate the liquid from the pulp.
Chef Tips from the Video
- Use frozen ripe bananas for an even richer, smoother texture.
- Swap whole milk for low‑fat milk or a plant‑based milk for a lighter version.
- Add a pinch of cinnamon or nutmeg for a warm spice note.
Troubleshooting
The banana milk is too thick.
Add a little more cold milk (1‑2 tbsp) and blend again until desired consistency is reached.
Pulp remains in the milk after straining.
Use a finer cheesecloth or press the pulp firmly; you can also strain a second time.
Storage
Refrigerator: Store in a sealed container for up to 3 days.
Freezer: Not recommended; texture may change.
Room temperature: Keep chilled; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Make a larger batch and keep it refrigerated; shake before each use.
- For an extra‑creamy texture, freeze the bananas beforehand.
Frequently Asked Questions
What is the cultural significance and history of Korean Banana Milk in Korean cuisine?
Banana milk became popular in South Korea in the early 2000s as a convenient, sweet dairy drink sold in convenience stores. It reflects Korea’s love for ready‑to‑drink milks and the country’s embrace of fruit‑flavored beverages.
What are the traditional regional variations of banana milk in Korean cuisine?
While the classic version uses whole milk, some Korean brands offer low‑fat or soy‑based banana milk. In certain regions, a hint of honey or a dash of cinnamon is added for extra flavor.
How is Korean banana milk traditionally served in Korea?
It is typically served chilled in a small plastic bottle, straight from the fridge, and enjoyed as a snack or paired with a quick breakfast like toast or cereal.
What occasions or celebrations is banana milk associated with in Korean culture?
Banana milk is a popular back‑to‑school and summer drink, often given to children as a nutritious treat. It’s also a common addition to school lunchboxes.
What other Korean dishes pair well with banana milk?
Banana milk pairs nicely with Korean street foods like hotteok (sweet pancakes) or as a milky complement to spicy dishes such as tteokbokki, helping to balance heat.
What makes Korean banana milk special compared to other fruit milks?
Korean banana milk is prized for its ultra‑smooth, thick texture achieved by straining the blended mixture, giving it a velvety mouthfeel that’s richer than many commercial fruit milks.
What are the most common mistakes to avoid when making Korean banana milk at home?
Common errors include using underripe bananas, which result in a bland taste, and skipping the straining step, which leaves a gritty texture. Also, over‑blending can cause the milk to become too frothy and lose its creamy body.
Why does this Korean banana milk recipe use a cheesecloth for straining instead of a regular sieve?
A cheesecloth captures the fine banana pulp, producing a smoother, milk‑like consistency. A regular sieve may let small particles through, resulting in a grainy texture.
Can I make Korean banana milk ahead of time and how should I store it?
Yes, you can batch‑make it and keep it in a sealed bottle in the refrigerator for up to three days. Shake well before serving, as natural separation may occur.
What does the YouTube channel Moribyan specialize in?
The YouTube channel Moribyan focuses on quick, home‑cooked Korean recipes and snack hacks, often showcasing easy‑to‑make drinks and comfort foods that can be prepared in minutes.
How does the YouTube channel Moribyan's approach to Korean cooking differ from other Korean cooking channels?
Moribyan emphasizes ultra‑fast preparation, using minimal equipment and everyday pantry items, whereas many other Korean cooking channels may feature more elaborate, traditional techniques and longer cooking times.
Last updated: September 3, 2026
