2025-09-04 00:00:26.18

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!

2025-08-28 06:00:18.572

La Popote, a restaurant in Cheshire, has introduced a water menu featuring seven different waters, ranging in price from £5 to £19. The menu, curated by water sommelier Doran Binder, aims to elevate water from a simple beverage to a sophisticated drink to be savored and paired with food. Binder explains that different waters have varying mineral contents, which affect their taste. He guides the author through a tasting, highlighting the differences between low-mineral waters like Lauretana and high-mineral waters like Vichy Célestins. The restaurant's owners see this as an opportunity in the growing market for non-alcoholic options, offering a healthier alternative to sugary drinks. The water menu is not without its critics, with some raising concerns about the environmental impact of bottled water. However, proponents argue that premium bottled waters, particularly those sourced sustainably and packaged in reusable glass, offer a unique drinking experience. The article explores the growing interest in water connoisseurship and the potential for water to become a more appreciated beverage. The restaurant's chef, Joe Rawlins, is confident that the water menu will be a permanent fixture, offering a unique and sophisticated dining experience.

2025-08-27 06:44:55.747

Starbucks' wildly popular Pumpkin Spice Latte has returned to US and Canadian menus. This beloved beverage, launched in 2003, has sold hundreds of millions of cups and spawned countless imitations from Dunkin' and McDonald's. This year, Dunkin' even beat Starbucks to the punch with its fall menu launch. The PSL's success is undeniable: in 2024, Starbucks sold it in 79 markets, generating a net revenue of \$36.2 billion (compared to \$4.1 billion in 2003). Mentions of 'pumpkin spice' on US menus have increased by 33.8% between 2014 and 2024. The drink's popularity is further illustrated by a 24% increase in foot traffic at US Starbucks locations on the day of its 2024 release, with North Dakota seeing a remarkable 45.5% increase. Even Merriam-Webster added 'pumpkin spice' to its dictionary in 2022! Starbucks' dedicated Facebook group, the Leaf Rakers Society, boasts 42,000 members celebrating fall year-round.

2025-07-02 00:00:47.886

Ask a Canadian about their national cuisine, and you might get a blank stare followed by mentions of poutine and maple syrup. But Canada's culinary landscape is far more diverse than that. Spanning 3.8 million square miles, the country boasts a wide range of ingredients and culinary traditions shaped by its multicultural population. Indigenous communities are increasingly showcasing their traditional flavors in innovative ways, while immigrant communities have enriched Canadian food with influences from around the world, including British, French, Jewish, Ukrainian, Chinese, Portuguese, South Asian, and more. While there's no single dish that perfectly encapsulates "Canada on a plate," poutine, with its Montreal variations incorporating diverse gastronomic cultures, stands as a strong icon. This article explores a variety of iconic Canadian foods, including: Poutine: French fries, cheese curds, and gravy, with countless regional variations. BeaverTails: Deep-fried pastries topped with sweet ingredients. Nanaimo bars: No-bake dessert with three layers: a graham cracker crust, custard filling, and chocolate ganache. Tourtière: A savory meat pie, a Quebec staple. Saskatoon berry pie: A sweet pie made with Saskatoon berries, a fruit with a nutty blueberry flavor, significant in Indigenous culture. Bannock: A traditional quick bread, often associated with Canada's First Nations communities. Lobster rolls: Juicy lobster meat served on a bun, a delicacy from Atlantic Canada. Split pea soup: A hearty soup, a long-standing favorite in Quebec. Butter tarts: Small, sweet tarts with a buttery, syrupy filling. BC salmon: Wild Pacific salmon from British Columbia, including the popular B.C. roll. Ketchup chips: Uniquely Canadian, tangy, bright red potato chips. Fish and brewis: A traditional Newfoundland dish of salted cod and hard bread. Pouding Chômeur (Poor Man's Pudding): A decadent Quebecois dessert. Halifax donairs: Spiced ground beef on pita with a unique donair sauce. PEI oysters: Renowned oysters from Prince Edward Island. Pierogies: Popular in Western Canada, particularly among Ukrainian and Polish descendants. Bison burger: A leaner, richer alternative to beef burgers. Montreal smoked meat: Beef brisket cured, smoked, and spiced, a staple of Montreal's Jewish delis. Montreal bagels: Boiled in honey water and baked in a wood-fired oven, distinct from New York bagels. Maple syrup: Canada's iconic sweetener, used in countless dishes and treats.

2025-06-26 06:00:54.639

Sophia Kokolakis's dinner plans are always a surprise, thanks to Too Good To Go, an app where she buys discounted, soon-to-be-trashed food from grocery stores and restaurants. This is part of a growing trend: markdown apps are helping people save money and reduce food waste. In 2023, the US wasted 73.9 million tons of food, with retailers and restaurants contributing significantly. Apps like Too Good To Go (120 million users) and Flashfood (1.5 million users) partner with businesses to list excess food at reduced prices. Businesses like Soul Good Fine Food and Pizza Jeans use these apps to avoid waste, gain new customers, and cover costs. While food safety is a concern, apps have policies requiring adherence to regulations and allow users to report spoiled food. The impact is significant: ReFED estimates these apps could save up to 881,000 tons of food waste annually. However, challenges remain: limited awareness among vendors and customers, overly cautious food culture, and uncertainty about how much of the purchased food is actually consumed. Despite these challenges, users like Kokolakis appreciate the affordability, the chance to try new things, and the positive environmental impact.

2025-06-03 18:00:46.85

Nine years after discontinuing the Snack Wrap in the US, McDonald's is giving in to popular demand and bringing the item back to its menu on July 10th. Customer requests, online petitions, and even a Facebook group dedicated to its return all contributed to the decision. The Snack Wrap's lower price point and smaller size are also seen as beneficial in a time of inflation and changing consumer habits. McDonald's has also made improvements to the preparation process and updated its chicken strips to ensure a smoother rollout. While the US launch will feature only fried chicken with ranch or spicy sauce, other markets continue to offer a wider variety. The return coincides with a period of slower growth in the fast-food industry, with inflation being a major contributing factor. The Snack Wrap is seen as a way to attract budget-conscious consumers and cater to the trend of smaller, more frequent meals throughout the day.

2025-05-10 06:00:55.287

The US Food and Drug Administration (FDA) has approved three new natural color additives: Galdieria extract blue, butterfly pea flower extract, and calcium phosphate. This move, driven partly by initiatives to phase out petroleum-based dyes, expands the range of natural color options for food manufacturers. While lauded by some as a step towards healthier food, concerns remain. The Environmental Working Group, while welcoming the FDA's action, criticized the agency's failure to ban other potentially harmful food additives. The shift to natural colors presents challenges for manufacturers, including higher costs and potential instability of natural dyes compared to artificial counterparts. Natural colors can be more expensive and less stable, especially under heat processing or acidic conditions. Consumer preference for vibrant colors also presents a hurdle. Experts emphasize the need for caution, noting that "natural" doesn't automatically mean "safe." Further research is needed to fully assess the long-term health effects of these new natural dyes. Despite these challenges, the move signifies a growing trend towards natural food additives and a potential reduction in artificial colors in the food supply.

2025-03-17 00:00:36.486

March 14th is Pi Day, a delicious excuse to celebrate the many edible varieties of pie worldwide. This article explores the history of pies, from ancient Egyptian pastries filled with honey and nuts to modern creations like Banoffee pie. It covers meat pies (British steak and ale pie, tourtière, Cornish pasties, empanadas), savory pies (spanakopita, burek), sweet and savory pies (pastilla), fruit pies (rhubarb, Concord grape, apple, vlaai), and creamy pies (buko pie, Key lime pie, Atlantic Beach pie). The article highlights the global variations and cultural significance of pies, showcasing their evolution and enduring popularity.