Banana Cold Foam Coffee

Method

1. 1Cook the banana base. Mash the banana with brown sugar, water and salt in a small saucepan. Simmer over medium-low heat for 6 minutes, stirring and pressing, until the fruit is translucent and the liquid lightly coats a spoon.
2. 2Strain the syrup. Push the hot mixture through a fine sieve without forcing the thick pulp through, then stir vanilla into the clear syrup. You should have about 90 ml; cool it for 10 minutes so it does not warm the foam.
3. 3Chill the coffee. Pull four espresso shots and pour them into a heatproof jug. Leave for 5 minutes, then add 60 g of the ice and stir for 30 seconds. Strain away the melting ice so the coffee stays strong rather than watery.
4. 4Mix the foam base. Combine milk, cream and 60 ml cooled banana syrup in a tall narrow cup. Taste it before frothing; add another 15 ml syrup only if the banana is faint. Keeping the mixture cold helps it hold fine bubbles.
5. 5Froth until pourable. Use a handheld frother for 45 seconds, moving it from the bottom toward the surface. Stop when the volume has increased by about half and the foam falls in a thick ribbon. Do not whip to stiff peaks because the coffee should pass through it as you drink.
6. 6Build the drinks. Divide the remaining ice between two 350 ml glasses and pour 60 ml chilled espresso into each. Slowly spoon and pour the banana foam over the coffee, leaving two distinct layers. A few natural drips down the inside of the glass are normal.
7. 7Finish and serve. Dust each glass with a small amount of cinnamon and serve immediately with a straw or long spoon. Stir once for an even latte or sip through the foam for a stronger contrast. Refrigerate leftover syrup separately and never leave the finished milk drink at room temperature.