Banana Milk (바나나 우유) – Korean Banana Milk

In Korea, you buy banana milk at the supermarket and the 24-hour store, usually in small bottles. The drink is sweet, thin and pale yellow and tastes of cooked banana. Made at home, you come close to the flavor by cooking the bananas with sugar first. In the pot, the sugar caramelizes and the banana takes on the soft, round tone that raw fruit in a blender doesn't have.

Banana Milk (바나나 우유) (KI-generiertes Bild)
15 Mintotal
3servings
225kcal
KoreanCuisine ›

For a smooth drink, press the blended milk through a fine sieve. The fibers stay behind and the milk flows like it does from the bottle. Without straining, it drinks thicker, more like a shake. Use bananas with brown spots on the peel, because they bring more sweetness. It tastes best ice cold from the fridge.

Freeze leftover banana milk in a flat container and shave it as ice for Bingsu. Other sweet drinks from Korea are the rice drink Sikhye and the fruit punch Hwachae.

Image: AI-generated.

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Banana Milk (바나나 우유) – Korean Banana Milk

Laura Chen
Servings

3

Prep time

10 minutes

Cook time

5 minutes

Calories

225

Cuisine

Korean

Category

Drink

For Korean banana milk, you cook two ripe bananas with sugar and a little water for 5 minutes until soft. Then you blend them with cold whole milk and a pinch of salt and press everything through a fine sieve. Well chilled, it makes three glasses of 250 ml each.
Banana Milk (바나나 우유) (AI-generated image)

Ingredients

  • 2 ripe bananas (240 g without peel)
  • 30 g sugar
  • 50 ml water
  • 500 ml whole milk, cold
  • 1 pinch salt
  • 100 g ice cubes, optional

Instructions

  1. Peel the bananas and slice them.
  2. Cook the bananas, sugar and water in a small pot over medium heat for 5 minutes. Mash the slices with the spoon as they cook.
  3. Let the mash cool for 10 minutes.
  4. Blend the mash, milk and salt in a blender for 1 minute, until no chunks are visible.
  5. Press the milk through a fine sieve into a pitcher and push the mash through with the spoon.
  6. Chill the banana milk for 30 minutes. Stir it before pouring, because the mash settles at the bottom, and pour it over ice cubes if you like.

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