Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Simmer for 6–8 minutes until thickened slightly and sugars dissolve. The mash should become saucy and fragrant.

Finish syrup

Remove from heat. Stir in vanilla extract, 1/4 tsp ground cinnamon, a pinch of nutmeg, and a pinch of fine sea salt. Let cool for 5 minutes.

Strain (optional)

For a smooth latte syrup, press the mixture through a fine-mesh sieve into a small container, using the back of a spoon to extract as much liquid as possible. Discard solids (or reserve a teaspoon to top the drink). If you prefer a chunkier, more rustic texture, skip straining.

Coffee & milk

Brew espresso

Brew two shots of espresso (or prepare 60 ml of strong brewed coffee). Keep hot.

Heat and froth milk

In a small saucepan, combine 8 oz whole milk and 1 tbsp heavy cream (optional). Heat over medium until steaming (about 150°F / 65°C) but not boiling. Froth with a milk frother or whisk vigorously until foamy. Alternatively, use a steam wand.

Combine latte

Spoon 2–3 tablespoons of the prepared banana syrup into the bottom of a 12 oz latte cup (adjust sweetness to taste). Pour the hot espresso over the syrup and stir well to dissolve and blend flavors. Slowly pour the steamed milk into the cup, holding back foam, then spoon foam on top.

Garnish

Dust the top with a light sprinkle of ground cinnamon (about 1/8 tsp). Add whipped cream (2 tbsp) and a sprinkle of toasted nuts and/or a banana slice if using.