I Tried The Korean-Style Latte That's Blowing Up All Over The Internet, And I Kid You Not, It's My New Favorite Way To Make Coffee

This part might sound intimidating, but it's really not. Simply slice up one to two medium-ripe bananas, throw them in a small skillet, add one tablespoon of water, then sprinkle on 1/3 cup brown sugar (or any other sweetener you like, but brown sugar adds a caramel vibe!). 

I used one banana because I wanted a milder flavor, but you can use two if they're small or not super ripe. Cook over medium heat until the bananas begin to soften and the brown sugar has melted into a syrup, about three to four minutes. If you want to make enough for more than two large iced lattes, I'd double these quantities.

Add the caramelized banana slices and two cups of whole, oat, or any other milk to a small blender. Blend until smooth, then pass through a fine mesh strainer (optional!) to remove any big pieces and make a super smooth banana milk.

At this point, feel free to mix in any other flavorings like vanilla extract (one teaspoon was perfect for mine), a dash of cinnamon, a pinch of salt, or even a bit of maple syrup for a little extra sweetness. 

I advise tasting it first to see if you like it, then adding these optional ingredients!

I like to use a stovetop percolator to make my espresso. Whatever your method (Nespresso is totally fine!), pull a double shot of espresso. Fresh is best, but if you don't have a way to make any, you could substitute this with a two-ounce shot of cold brew concentrate, four to six ounces of ready-to-drink cold brew, or a standard serving of strong hot or iced coffee.

Add ice cubes to a tall drinking glass or mason jar. Pour as much milk as you want to use into the glass, then pour the espresso over the top and stir it up with a straw. Enjoy your homemade banana milk latte, you earned it!