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Drink recipe · from the recipe book

Brown Sugar Banana Cream Shaken Espresso

Frothy shaken espresso poured over a thick, velvety blended banana and brown sugar soy cream, with a whisper of cinnamon.

Brown Sugar Banana Cream Shaken Espresso

Ingredients

  • 4 shots120 gEspressofreshly brewed and cooled
  • 1 tbsp packed16 gBrown sugardivided
  • ½ cup (120 ml)120 gSoy milk, originalcold
  • 1 medium110 gBananaripe, sliced
  • ¼ tsp0.5 gGround cinnamon
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso first and let it cool for a few minutes so it won't melt all the ice.
  2. In a blender, combine the banana, the soy milk, half of the brown sugar, the cinnamon and the salt; blend until smooth and thick, about 30 seconds, to make the banana cream.
  3. Fill a cocktail shaker or lidded jar halfway with ice, add the cooled espresso and the remaining half of the brown sugar, seal and shake hard for 15 to 20 seconds until the sugar dissolves and the espresso turns foamy.
  4. Fill two glasses with ice and pour half of the banana cream into each glass.
  5. Strain half of the shaken espresso over each glass so it streams through the cream and the foam settles on top; stir before sipping and serve right away.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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