Bring a new layer to homemade cold brew with this Banana Miso Cold Foam recipe. Made with very ripe banana, cold milk, heavy cream, maple syrup, vanilla, and white miso, this creamy topping adds a smooth, subtly sweet-and-savory finish to cold brew prepared in the Takeya Cold Brew Coffee Maker. Start with the cold foam recipe, then follow the steps below to learn how to make smooth, rich cold brew coffee at home with the 1-quart or 2-quart model.
Banana Miso Cold Foam Recipe
Makes: 1 generous serving or 2 smaller servings
Ingredients
- ½ very ripe banana, with a heavily spotted or mostly brown peel
- Pinch of cinnamon
- 3 tablespoons cold heavy cream
- 2 tablespoons cold milk
- 1 tablespoon maple syrup
- ½ teaspoon white miso paste*
- 1 teaspoon vanilla extract
Hand-Frother Method
- Mash the banana with the cinnamon until nearly puréed.
- In a tall cup, stir together the miso paste, maple syrup, and vanilla until completely smooth.
- Stir in the cold milk and heavy cream.
- Add the mashed banana and froth for 60 seconds, gently moving the frother up and down, or until creamy and pourable—not stiff like whipped cream.
Blender Method
Add all ingredients to a blender and blend on low for 20 seconds, or until completely smooth, creamy, and pourable—not stiff like whipped cream.
The blender method creates the smoothest cold foam and most evenly incorporates the banana and miso. If any banana pieces remain, scrape down or gently shake the blender cup, then pulse briefly until smooth.
To Serve
Fill a glass with ice and cold brew coffee prepared in your Takeya Cold Brew Coffee Maker (see full recipe below). Top with the Banana Miso Cold Foam and enjoy.
Tips
- Use a very ripe banana for natural sweetness and a creamy texture.
- Enjoy immediately for the freshest flavor and smoothest consistency.
- *Begin with ½ teaspoon white miso for a subtle sweet-and-savory balance. After tasting, add up to another ½ teaspoon for a deeper miso flavor. For the hand-frother method, stir the additional miso in a small bowl with a spoonful of the cold foam until smooth, then add it back and froth briefly. For the blender method, add it directly and pulse briefly to combine.
Cold Brew Coffee Recipe
Learn the art of making smooth cold brew coffee at home with the Takeya Cold Brew Coffee Maker. Whether you’re brewing with the 1-quart or 2-quart model, this easy cold brew coffee recipe walks you through the simple steps, ratios, and tips for a rich, balanced brew every time.
2 Quart Cold Brew Coffee Maker Recipe
Note: This recipe applies to both the Glass and Tritan models
1. Add Coffee
Measure 2 cups / approx. 170 grams of your favorite coarsely ground coffee. Attach the extender to the filter. Using a spoon, add the coffee to the filter, then twist the infuser with extender into the lid*
2. Add Water & Cold Brew
Fill the Takeya pitcher with cold filtered water until it is almost full, leaving 1 inch of space at the top (below the threading). Lower the filter into the water and seal the lid airtight. Shake for 30 seconds to fully saturate the grounds, then refrigerate for 24 hours to cold brew (store upright or on its side).
Optional: Throughout 24 hour brewing period, shake the pitcher 2x to keep the grounds evenly saturated.
When brewing is complete, remove the filter. Rinse any grounds from the interior of the lid, then seal the lid airtight and store cold brew coffee for up to two weeks.
Optional: For additional flavor/strength. After removing the filter, place it in a glass and allow the remaining coffee to drain from the grounds for 45 minutes. Pour this additional concentrate into the pitcher and shake to mix.
Empty the filter, clean and dry thoroughly.
3. Enjoy
When ready to serve, twist the lid open aligning the arrow on the lid with the spout for a steady pour. Pour cold brew coffee over ice. If desired, mix with milk or sweetener.
*Note: If this is the first use, clean pitcher/components, dry and reassemble.
1 Quart Cold Brew Coffee Maker Recipe
Note: This recipe applies to both the Glass and Tritan models
1. Add Coffee
Measure 1 ¼ cups / approx. 106 grams of your favorite coarsely ground coffee. Using a spoon, add the coffee to the filter, then twist into the lid*
2. Add Water & Cold Brew
Fill the Takeya pitcher with cold filtered water until it is almost full, leaving 1/2 inch of space at the top (below the threading). Lower the filter into the water and seal the lid airtight. Shake for 30 seconds to fully saturate the grounds, then refrigerate for 24 hours to cold brew (store upright or on its side).
Optional: Throughout 24 hour brewing period, shake the pitcher 2x to keep the grounds evenly saturated.
When brewing is complete, remove the filter. Rinse any grounds from the interior of the lid, then seal the lid airtight and store cold brew coffee for up to two weeks.
Optional: For additional flavor/strength. After removing the filter, place it in a glass and allow the remaining coffee to drain from the grounds for 45 minutes. Pour this additional concentrate into the pitcher and shake to mix.
Empty the filter, clean and dry thoroughly.
3. Enjoy
When ready to serve, twist the lid open aligning the arrow on the lid with the spout for a steady pour. Pour cold brew coffee over ice. If desired, mix with milk or sweetener.
*Note: If this is the first use, clean pitcher/components, dry and reassemble.
