Banana coffee · homemade syrup

Brew steps

1. Make the syrup: mash 150g of overripe banana with 15g butter + 100g brown sugar + 1 spoon of cinnamon + 200ml water. Simmer over medium heat, stirring, for 10–15 minutes until it thickens.
2. Let it cool, add 10g of pure vanilla, blend smooth and strain out the syrup. Refrigerate and use within 2–3 weeks.
3. Put 5g of condensed milk in the glass, fill with ice, pour 70ml of fresh milk.
4. 0:00Pull 36g of espresso in 25–35 seconds and pour it into the glass.
5. Whip 40ml of cream with 10ml of banana syrup until light, then layer it on top.
6. Dust with a little cocoa powder and it is done.