Korean banana milk is a quick, creamy, and refreshing drink I like to make with ripe banana, milk, cold water, and a gentle touch of sweetness. I serve it ice-cold for a smooth, nostalgic drink that tastes light, fresh, and comforting.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 large ripe banana
1 cup whole milk
½ cup cold water
1½ teaspoons granulated sugar
Pinch of salt
½ teaspoon vanilla extract
Ice for serving
Directions
I add the banana, whole milk, cold water, sugar, salt, and vanilla extract to a blender.
I blend everything until the drink is completely smooth, light, and frothy.
I taste it and add a little more sugar if I want it sweeter.
I pour the banana milk over ice and serve it cold.
Servings and Timing
Servings: 2 servings
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Calories: 140 kcal per serving
Variations
I sometimes use oat milk or almond milk instead of whole milk for a lighter version. I also like adding a few ice cubes directly to the blender for an extra-chilled drink. For a richer flavor, I use a very ripe banana and a tiny bit more vanilla.
Storage/Reheating
I like to drink Korean banana milk right after blending because it tastes freshest and has the best frothy texture. If I need to store it, I keep it in a sealed jar in the fridge for up to 1 day and shake it well before serving. I do not reheat this drink because it is best served cold.
FAQs
Can I make Korean banana milk without sugar?
Yes, I can skip the sugar if my banana is very ripe and naturally sweet.
Can I use frozen banana?
Yes, I can use frozen banana for a thicker and colder drink.
What milk works best?
I like whole milk because it makes the drink creamy, but I can also use oat milk, almond milk, or low-fat milk.
Can I make this ahead of time?
I can make it a few hours ahead, but I prefer drinking it fresh because the texture is smoother.
Why do I add a pinch of salt?
I add a pinch of salt because it balances the sweetness and makes the banana flavor taste better.
Conclusion
Korean banana milk is one of the easiest drinks I can make when I want something creamy, cold, and refreshing. I like how simple it is, and I love serving it over ice for a quick homemade treat.
📖 Recipe:
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Korean Banana Milk
- Total Time: 5 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Korean banana milk is a creamy, refreshing drink made with ripe banana, milk, and a touch of sweetness. Served ice-cold, it is smooth, frothy, and perfect for a quick homemade treat.
Ingredients
1 large ripe banana
1 cup whole milk
½ cup cold water
1 ½ teaspoons granulated sugar
Pinch of salt
½ teaspoon vanilla extract
Ice for serving
Instructions
- Add the banana, whole milk, cold water, sugar, salt, and vanilla extract to a blender.
- Blend until completely smooth, creamy, and frothy.
- Taste and add more sugar if desired.
- Pour the banana milk over ice and serve immediately.
Notes
Use a very ripe banana for the sweetest and richest flavor.
Oat milk, almond milk, or low-fat milk can be substituted for whole milk.
Add a few ice cubes to the blender for an extra-cold drink.
Store leftovers in a sealed jar in the refrigerator for up to 1 day and shake before serving.
This drink is best enjoyed fresh and cold.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drink
- Method: Blended
- Cuisine: Korean
Nutrition
- Serving Size: 1 glass
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
