Slightly sweet and deliciously flavoured milk with real banana and a hint of vanilla, Korean banana milk is famous for a reason. This drink is refined sugar-free, and can be made vegan and dairy-free.
1 ripe banana, medium-sized, broken into large pieces
½カップ (118 ml) milk - whole, 2%, or skim (see note for dairy-free option*)
½カップ (118 ml) ice cold water
2 小さじ maple syrup**
1/8 小さじ バニラエキストラクト
* To make a dairy-free and vegan version of this drink, simply swap the milk for an equal amount of unsweetened oat milk. Oat milk has the closest resemblance to milk, making it the best substitute for this recipe.
** If you don't have maple syrup, I recommend substituting it with honey (2.5 tsp). The original Binggrae drink contains some light floral notes, which the maple syrup and honey add. Granulated sugar (1.5 tsp) can be used instead, but you will be missing the floral taste.
You can store banana milk in the fridge for up to two days. However, the banana will get darker as it sits. Separation will occur as well, which can be resolved by shaking or whisking. This drink is best served immediately.
- カロリー: 183
- 糖質: 28.8 g
- 塩分: 59 mg
- 脂質: 0.5 g
- 炭水化物: 42 g
- タンパク質: 5.4 g
- コレステロール: 2.5 mg