Peel the ripe banana and break it into 2–3 chunks so it blends easily. Measure out milk, yogurt, honey, and any optional add-ins you plan to use. If using frozen fruit instead of ice, reduce ice accordingly.

Blend

Add the banana chunks, 1 cup whole milk, 1/2 cup plain yogurt, 1 tablespoon honey, 1/2 teaspoon vanilla extract and 4 ice cubes to a blender. If using any optional add-ins (cinnamon, peanut butter, strawberries, milk alternative or condensed milk), add them now, adjusting quantities to taste.

Start the blender on low for 5–10 seconds to combine, then increase to high and blend for 30–45 seconds until the mixture is completely smooth and slightly frothy. If the batido is too thick, add 1–2 tablespoons of milk and blend 10–15 seconds more. If too thin, add another 1/4 banana or a few more ice cubes and pulse until desired thickness.

Serve

Pour the batido into a chilled 16-ounce glass. Garnish with a banana slice on the rim and a light pinch of cinnamon over the top. Insert a straw and serve immediately so the batido remains frothy and cold.

Storage note: Best enjoyed fresh. If you must store, keep in an airtight container in the refrigerator up to 24 hours and stir or re-blend before drinking; texture and flavor will degrade.