You Won't Believe What's in My Coffee: The TikTok Trend Taking Over!
2025-09-04 00:00:26.18
by Alfred Ignacio in Food
Coffee gets paired up with flavors of all kinds – vanilla, hazelnut, chocolate – and each one coaxes something new out of your morning brew. But there’s a fresh pairing you might have seen bubbling up on TikTok: banana. Yeah. Banana in your coffee. It’s not as strange as you might think. I spent most of the summer swimming in banana lattes, affogatos and cold brews, and now I’m a believer. Here’s why I think you might be too, and how easy it is to make your own at home. Why it works Most of the syrup flavors at your local cafe skew toward dessert: cinnamon, almond, caramel. They’re sweet, familiar, and they take the edge off espresso without drowning out its flavors. Banana brings the same sugar-and-smoothness treatment, but with a twist. There’s a fruit-forward nose that brightens the subtler notes in light and medium roasts, plus a creamy lift, almost custard-like, with a soft vanilla undertone that wraps it all together. It’s a complex, multi-layered flavor, and once you’ve tasted it with coffee you’ll wonder how you ever doubted it could be anything but delicious. I first encountered it about five years ago at a South Korean-owned cafe in Portland, Oregon, called Soro Soro. I saw banana latte on their menu and I just had to try it. I was amazed that it wasn’t syrupy sweet, and tasted like fresh bananas, not banana-flavored candy. The key ingredient Unlike most coffee flavorings you’ll find at a cafe, we’re not talking about banana-flavored syrup here. The primary ingredient in any banana coffee preparation is banana milk. It’s not a plant-based concoction like soy milk or almond milk; it’s ordinary dairy milk used as a vehicle for banana concentrate. One of the most popular brands, Binggrae, is widely available everywhere from Amazon to Instacart, and is ubiquitous at Korean groceries like H Mart. It’s been steadily gaining popularity over the last few years, thanks in part to K-pop fans who noticed their favorite idols drinking Binggrae in video clips online. But it’s been around since the 1970s, when the South Korean government was trying to encourage people to drink more milk to boost the domestic dairy industry and combat still-widespread malnutrition in the aftermath of the Korean war. At the time, bananas were a popular (if scarce) fruit, so companies like Binggrae seized the opportunity and made the first of the banana milks that you may have seen popping up at US cafes in the last few years. There are tons of competitors out there too; Haio, Mooala, and even Nesquik has a banana milk mix now. You can even make it yourself! Quick and easy banana iced latte This one takes just a minute and requires no espresso machine, but it tastes so much like a cafe-fresh iced latte you might find yourself spoiled for them. It’s the recipe I have been sipping on constantly this summer as Seattle is blasted by heatwave after heatwave. In a mason jar, take two tablespoons of good quality instant coffee (my favorites are Colcafe or Verve), and add a splash of hot water, just enough to dissolve the crystals. Stir. Add ice, pour your banana milk over the top (about 10-12 ounces), close the jar and shake vigorously. What you’re doing here is threefold: you’re aerating the mixture, making it creamier, you’re breaking off tiny ice crystals that help that creaminess stick around, and you’re making sure the whole thing is fully and completely mixed. Take off the lid and enjoy right from the jar. Seriously, it’s ridiculous how good this one is. Classic iced latte with banana milk Normally if you’re making an iced espresso drink, you’re adding a flavor syrup and two shots of espresso to a cup full of ice, then pouring your milk of choice over it. For banana coffee you’re doing most of the same work, but with a couple of differences. Don’t own an espresso machine yet? The De’Longhi Stilosa EC230 was the Guardian’s favorite budget pick, when we evaluated the best espresso machines. Grind, and pull your two espresso shots however you normally do. If you like the level of sweetness of flavored syrups, add about a teaspoon of sugar to the bottom of your glass. Most brands of banana milk are sweet, but I find fresh espresso (especially a medium or dark roast) really benefits from a tiny extra bit of sugar, since the sweetness in the banana milk itself is not as potent as the sweetness you get out of a commercial syrup. Next, add the coffee and give it a stir. Add your ice, pour the banana milk over the top, give it a stir and you’re all done. Hot latte with steamed banana milk This is where things get fun. Usually, when you’re steaming milk for a hot espresso beverage you’re frothing it up on its own. Any flavoring goes into the coffee before or after the milk. Here though, we’re going to be steaming the flavored milk itself. Pull your espresso shots like normal, then begin steaming. You should expect it to froth up a little differently than whole milk does. Binggrae in particular is shelf stable, so it includes both stabilizers and a couple of additives for texture like dextrin and carrageenan. These add viscosity to the milk that’s really noticeable when you’re steaming it. It doesn’t really want to froth up on its own, so I’ve found you might need to give it a little encouragement. Submerge your steam wand into the milk, turn on the steam, and once it’s up to temp, pull the milk pitcher down, to bring the steam wand tip to just beneath the surface of the milk. This will get a little more aeration going and get you a thicker froth. There are many, many more ways to enjoy banana milk plus coffee, but between these and an Amazon (or H Mart) cart full of banana milk, you should have plenty to get started. Enjoy!