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Skewer the banana slices on a cocktail pick. Cover the surface of the slices with the sugar. Using a kitchen torch positioned 4 inches (10 cm) away from the banana slices and a gentle sweeping motion, brûlée the slices until the sugar turns golden red and fully caramelizes. Set aside to cool for at least 2 to 3 minutes.

In a milk frothing pitcher, add the heavy cream, coconut cream and vanilla coffee syrup. Using a hand-held milk frother, whip the mixture until it has nearly doubled in size, 8 to 10 seconds. The mixture should be fluffy but not stiff.

In an 8-oz. (250-ml) coupe glass, add the hot water and espresso. Gently pour the foam over the back of a spoon into the glass to float the foam on top of the coffee. Garnish the rim of the glass with the brûléed banana slices and serve. Makes 1 drink.


Recipe courtesy of Morgan Eckroth, barista and founder of Morgan Drinks Coffee