STILLWATER OKLAHOMA MAGAZINE / 43
INGREDIENTS:
Not Your Average Joe Coffee Exceptionally roasted right here in our community. Their beans provide the perfect chocolatey, smooth foundation for this recipe.
Local heavy whipping cream and whole milk The secret to a cloud foam that actually holds its shape is starting with the freshest local dairy. A blend of heavy cream for richness and whole milk for body creates a velvety sweet cream that marbles beautifully into the coffee.
Overripe bananas You’ ll want them with a few brown spots. They have the highest natural sugar content for the best syrup.
Vanilla extract and salt Essential flavor magnifiers that make the banana and coffee notes truly pop.
Caramel sauce For that final, decadent drizzle that ties the whole bananas-foster vibe together.
DIRECTIONS:
This recipe’ s must-haves: Two large jars are your best friends for this recipe. One for extraction, one for the final brew. Cheesecloth and a strong rubber band are a must for the filtration process to ensure your cold brew is crystal clear and free of silt.
How to make Banana Sweet Cream Cold Brew
1- Prepare the syrup. Slice 2 bananas into coins and toss them in a bowl with enough granulated sugar to coat them thoroughly. Cover and let sit overnight. As the bananas macerate, they create a natural, concentrated syrup.
2- Steep the cold brew. In a large jar, combine your coarsely ground NYAJ coffee and water. Stir gently to ensure all grounds are wet. Secure the lid and allow to steep for 12 hours on the counter or 16 – 24 hours in the refrigerator for a smoother finish.
3- Strain the coffee. After steeping, remove the lid. Secure a layer of cheesecloth over the mouth of the jar with a rubber band. Pour the cold brew through the cheesecloth into a fresh jar or pitcher. Discard the grounds.
4- Finish the banana sweet cream. Pour the banana syrup off the fruit( use the leftover bananas for pancakes or oatmeal!) and combine with the vanilla extract, heavy cream, whole milk, and a pinch of salt. Stir until smooth.
5- Make the whipped topping. In a separate bowl, combine whipped cream with sugar, vanilla, and a pinch of table salt. Froth or whisk until it reaches a thickened, pourable consistency.
6- Assemble and enjoy! Fill a cup with your favorite ice. Add 1 cup of the cold brew. Add banana sweet cream to taste. Top with a dollop of whipped topping, a dusting of finely ground coffee, and a drizzle of caramel.
PRO TIPS
• The“ Golden Ratio” for cold brew: Aim for a 1:4 ratio of coffee to water. For example, 1 cup of grounds to 4 cups of water. You can always add water to the final brew if you find it a bit strong.
• Don’ t squeeze the cheesecloth: Let gravity do the work. Squeezing can push fine silt and bitter tannins into your concentrate, clouding the flavor.
• The ripeness factor: Use bananas with sugar spots. They have a more floral aroma than bright yellow bananas, leading to a more potent syrup.
VARIATIONS
• Toasted Cinnamon Banana: Add a cinnamon stick to your coffee grounds before steeping for a banana-bread flavor profile.
• The“ Dirty” Banana Mocha: Substitute chocolate milk for the whole milk in your sweet cream for a decadent twist.
• Iced Banana Latte( Dairy-Free): Use full-fat oat milk and coconut cream for a tropical, plant-based version.
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STILLWATER OKLAHOMA MAGAZINE / 43