Ingredients

30ml banana bread syrup

30ml Angel Condensed Milk

30ml Angel Evaporated Liquid Creamer (Angel Evaporada)

70ml fresh milk

150g ice cubes

6g matcha powder

60ml hot water

Procedure

1. In a 16 oz cup, combine the banana bread syrup, Angel Condensed Milk, Angel Evaporated Liquid Creamer, and fresh milk. Stir until well blended.

2. Add ice to fill the cup.

3. In a small bowl, sift the matcha powder, then add hot water. Using a frothing wand, whisk until fully dissolved and foamy.

4. Slowly pour the matcha mixture over the milk mixture.

5. Serve and enjoy!

Banana Bread Syrup:
1. Combine 1½ cups brown sugar, 1½ cups water, 2 overripe lakatan bananas, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cinnamon in a small pot.

2. Bring to a boil and simmer until slightly thickened.

3. Transfer the mixture to a blender and blend until smooth.

4. Strain through a sieve to remove any lumps.

5. Store the syrup in an airtight container and refrigerate until ready to use. Keeps for up to one week