Korean Banana Milk Recipe
If you’ve ever strolled the aisles of a Korean grocery store or visited a Seoul convenience shop, it’s impossible to miss the cheery pastel bottles of Korean Banana Milk stacked neatly in the fridge. This delightful drink is the ultimate combination of nostalgia and comfort: creamy, subtly fruity, and just the right amount of sweet. Making it fresh at home not only means you get to tailor it exactly to your taste, but it also brings a touch of Korean pop culture right to your kitchen—fast, fun, and fantastically satisfying for kids and adults alike.
Ingredients You’ll Need
The beauty of Korean Banana Milk lies in its simplicity—each ingredient shines, creating a drink that’s luxuriously creamy yet refreshingly light. Don’t underestimate the impact of a perfectly ripe banana or the way a hint of vanilla can make the flavors pop!
- Ripe banana: The cornerstone of flavor and natural sweetness—choose one with brown spots for extra fragrance and depth.
- Cold milk (dairy or plant-based): Makes the drink velvety; whole milk is classic, but oat or almond milk works beautifully for a vegan twist.
- Sweetened condensed milk: Adds richness, creaminess, and a gentle, caramel-like sweetness that’s just dreamy.
- Vanilla extract (optional): A touch brings warmth and rounds out the banana flavor, especially if you want that nostalgic, dessert-like scent.
- Pinch of salt (optional): Tiny, but mighty—heightens all the other flavors, making the banana and milk taste even more luscious.
How to Make Korean Banana Milk
Step 1: Choose Your Banana
Start your Korean Banana Milk by picking a banana that’s ripe as can be—look for plenty of brown spots on the peel. The riper it is, the sweeter and more aromatic your milk will turn out. This is your golden ticket to a full-bodied, authentic banana flavor, so don’t shy away from those “too soft” bananas lingering on your counter!
Step 2: Blend the Ingredients
Add your peeled banana, cold milk, and sweetened condensed milk to a blender. If you love an extra layer of flavor, toss in a splash of vanilla extract and a pinch of salt. Blend everything on high for 20 to 30 seconds, until you’re looking at the creamiest, smoothest drink with absolutely zero banana lumps. Scrape down the sides if needed, and blend again to ensure all the sweetness is evenly distributed.
Step 3: Chill and Serve
Once your banana milk is perfectly blended, pour it over a tall glass of ice for a refreshing treat. If you prefer, you can also let it chill in the fridge for about 30 minutes—the colder, the better. For that picture-perfect finish, garnish your glass with a banana slice or a fresh mint leaf. It’ll taste just as good as it looks… maybe even better!
How to Serve Korean Banana Milk
Garnishes
The littlest details make all the difference. Top your Korean Banana Milk with a cheerful banana wheel or a handful of colorful sprinkles for a playful touch. If you’d like, float a single mint leaf or a tiny dusting of ground cinnamon to add extra aroma. These infuse a bit of whimsy and take your homemade version to café-worthy levels.
Side Dishes
Pair this fun drink with light, fluffy Korean pancakes (hotteok) for brunch, or alongside a small bowl of crunchy Korean snacks for an afternoon pick-me-up. Korean Banana Milk also makes a charming partner next to fresh fruit salad, mochi, or even a slice of buttered toast when you’re craving something simple yet delicious.
Creative Ways to Present
Why serve it in an ordinary glass when you could get creative? Pour your Korean Banana Milk into cute mason jars with colorful reusable straws, or try clear bottles for a retro vibe. For celebrations, mini milk bottles with personalized labels are always a hit with kids and adults. You could even freeze the milk in molds to create irresistible banana milk pops for a summer twist!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Korean Banana Milk, simply pour it into an airtight container or bottle and refrigerate. It’s best enjoyed within 1 to 2 days for maximum freshness and creamy flavor—the banana will naturally separate a bit, so just give it a quick shake before serving.
Freezing
For longer storage or a fun treat, freeze your banana milk in an ice cube tray. Pop out a few cubes to blend into smoothies or keep your next glass extra cold without watering it down. You can also pour the mixture into popsicle molds for homemade banana milk pops!
Reheating
Typically, Korean Banana Milk is meant to be served ice-cold. However, if you’re feeling adventurous and want a cozy version, gently warm it on the stovetop over low heat—just don’t let it boil. Stir gently, and enjoy a comforting, banana-rich beverage on a chilly day.
FAQs
Is Korean Banana Milk always made with dairy?
No, Korean Banana Milk tastes just as delicious when using plant-based milks like oat, almond, or soy. You might notice a slight difference in creaminess, but the banana and sweetened condensed milk do most of the heavy lifting for flavor!
Can I make Korean Banana Milk without sweetened condensed milk?
Absolutely! Swap the condensed milk for honey, maple syrup, or even a simple syrup if you prefer a lighter, less creamy beverage. Adjust the amount to suit your sweetness level.
Can I double or triple this recipe?
Yes! Just scale up the ingredients and blend in batches if your blender isn’t big enough. Korean Banana Milk is perfect for serving a crowd, and everyone will love it at parties or family brunches.
What if I don’t have a blender?
You can mash the banana very thoroughly with a fork or potato masher, then whisk vigorously with the other ingredients. While it may not be quite as smooth, it’ll still have that signature flavor and creamy feel.
Why is my banana milk separating?
Homemade Korean Banana Milk can separate a bit over time—that’s totally normal! Just give it a quick stir or shake before serving to blend everything back together. The flavors remain deliciously intact.
Final Thoughts
If you’ve been yearning for a taste of childhood, or just want to shake up your usual drink routine, give Korean Banana Milk a try! It’s easy, comforting, and brings a little dose of joy to any moment. I hope you fall in love with this homemade version as much as I have—don’t forget to share a glass (or two!) with your favorite people.
Print
Korean Banana Milk Recipe
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Learn how to make a delicious and creamy Korean-style banana milk at home with just a few simple ingredients. Perfect for a refreshing drink on a hot day!
Ingredients
Ripe Banana:
- 1 ripe banana (the riper, the sweeter!)
Cold Milk:
- 1 cup cold milk (dairy or plant-based)
Sweetened Condensed Milk:
- 1–2 tablespoons sweetened condensed milk
Optional:
- ½ teaspoon vanilla extract
- Pinch of salt (enhances flavor)
Instructions
- Choose Your Banana
Select a ripe banana with brown spots. The more ripe it is, the sweeter and more flavorful your drink will be.
- Blend the Ingredients
In a blender, combine: 1 ripe banana, 1 cup cold milk, 1–2 tablespoons sweetened condensed milk, Optional: vanilla extract and a pinch of salt. Blend on high for 20–30 seconds until completely smooth and creamy.
- Chill and Serve
Serve immediately over ice or chill in the fridge for 30 minutes before serving. Garnish with a banana slice or mint leaf for a fancy touch.
Notes
- For a thicker consistency, you can add a few ice cubes when blending.
- Adjust the sweetness by varying the amount of sweetened condensed milk.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Korean
Nutrition
- Serving Size: 1 glass (about 12 oz)
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Korean Banana Milk, Banana Milk Recipe, Korean Drink Recipe
