Banana-espresso Flip Recipe

Prepare banana

Peel the ripe banana and break it into chunks. Place the banana chunks in a blender or large cocktail shaker suitable for muddling/blending.

Blend base ingredients

Add the slightly cooled espresso, whole milk, heavy cream, egg yolk, light brown sugar, vanilla extract, ground cinnamon, and salt to the blender or shaker with the banana. If using a shaker and no blender, muddle the banana thoroughly until very soft before proceeding.

Combine until smooth

If using a blender: blend on medium-high for 20–30 seconds until the mixture is completely smooth and slightly frothy. If using a shaker: shake vigorously for 30–45 seconds (after muddling) to emulsify the egg yolk and cream with the banana and espresso, producing a silky texture.

Add alcohol and ice

Add the dark rum (or coffee liqueur) to the blended banana-espresso mixture. Add the ice cubes to the blender and pulse 1–2 times for a lightly crushed-ice texture, or transfer mixture and ice to a cocktail shaker and shake 10–12 seconds for a chilled, diluted flip.

Strain and serve

Double-strain the drink into a chilled coupe or rocks glass (use a fine mesh strainer if you used a blender) to remove any large ice shards and banana fiber for a smooth finish.

Garnish

Grate a little dark chocolate or dust cocoa powder over the top and float or skewer a thin banana slice on the rim. Optionally sprinkle a tiny pinch of cinnamon.

Serve

Serve immediately while chilled and frothy. Sip and enjoy the creamy banana and espresso balance.