miso banana bread syrup

syrup ingredients

• 5 ripe bananas
• 250g brown sugar
• 100g white sugar
• 500ml water
• 35g white miso paste

1. roast the bananas

preheat oven to 350°f.

place whole, unpeeled bananas on a lined baking sheet. roast for about 30 minutes, flipping halfway through, until skins are dark and the bananas are deeply caramelized and soft inside.

this step builds that “banana bread” depth—don’t rush it.

2. build the syrup base

let bananas cool slightly, then peel and transfer the soft fruit (and any caramelized juices) into a medium–large pot.

add water, brown sugar, and white sugar. bring to a gentle boil, then reduce to a simmer.

let simmer for 20 minutes, stirring occasionally. the mixture will darken and thicken slightly.

3. incorporate the miso

in a small bowl, whisk the white miso with a splash of room temperature or warm water until completely smooth and lump-free.

stir the miso mixture into the simmering syrup and mix thoroughly. the miso should add depth and roundness, not saltiness.

simmer for an additional 2–3 minutes, then remove from heat.

4. blend & strain

allow the mixture to cool slightly before blending.

using an immersion blender (or carefully transferring to a standard blender), blend until completely smooth.

strain through a fine mesh sieve or cheesecloth to remove pulp. press gently, but don’t overwork it—you want a smooth, pourable syrup.

storage

store in a clean, airtight container in the refrigerator for 2–3 weeks.

important notes

• use very ripe bananas. unripe bananas contain higher starch levels and can cause the syrup to become thick and pasty when blended.
• avoid over-blending if bananas are not fully ripe.
• if syrup thickens in the fridge, gently warm and shake before use.

cream top

ingredients

• 40g heavy cream (about 2½ tbsp)
• 10–12g banana bread hojicha syrup (adjust to taste)
• tiny pinch sea salt (optional, but recommended)

instructions

1. in a small cup or frothing pitcher, combine cream.
2. add syrup (start with 10g; increase if you want it sweeter).
3. froth using a handheld frother for 5–8 seconds until slightly thickened and glossy.

hojicha latte

ingredients

• 4g hojicha, whisked with 40ml hot water (175°f)
• 30–45ml miso banana bread syrup
• ~4oz (120ml) milk of choice
• ice
• 1 banana
• sugar

instructions

1. in a 12 oz cup, fill ¾ with ice.
2. add 30–45ml syrup (adjust based on sweetness preference).
3. pour milk over ice.
4. pour in hojicha.
5. top with cream top.

brûléed banana garnish

cut a 1½-inch piece of banana and slice it lengthwise. sprinkle an even layer of sugar over the exposed surface.

using a kitchen torch, brûlée the top until the sugar melts and caramelizes into a deep golden, crackly crust.

let it cool slightly so the caramel sets before placing on the drink.

strawberry cheong (korean syrup)

ingredients

• 500g fresh strawberries (about 1 lb)
• 500g granulated sugar (1:1 ratio by weight)
• splash of yuzu juice

make the syrup

wash strawberries thoroughly under cold water, or soak in a 1:3 vinegar-water solution for 5–10 minutes to remove dirt and mold spores. gently pat completely dry with paper towels.

cut the strawberries into halves, quarters, or dice them, then place in a clean mixing bowl.

add sugar, reserving a small portion for later. mix thoroughly.

add a splash of yuzu juice and stir to combine.

transfer to a sterilized jar. top with the remaining sugar to fully cover the fruit.

store at room temperature for 1 day, then refrigerate.

after 3–4 days, the syrup will begin to develop. on day 6 or 7, blend using an immersion blender until a smooth, purée-like texture forms.

rosemary vanilla syrup

ingredients

• 1 cup (240 ml) water
• 1 cup (200 g) organic cane sugar
• 2–3 fresh rosemary sprigs (don’t overdo it)
• 1 whole vanilla bean (split and scraped)
• or 1½ tsp high-quality vanilla extract
• pinch sea salt

instructions

combine water and sugar in a saucepan over medium heat. stir until fully dissolved.

add rosemary, vanilla bean (or extract), and a pinch of sea salt.

bring to a gentle simmer, then reduce heat and let steep for 10–15 minutes.

remove from heat and allow to cool. strain out solids before storing.

store in an airtight container in the refrigerator.

strawberry matcha tonic

ingredients

• 1 tsp (2g) ceremonial matcha
• 2 oz hot water (175°f)
• ¾ oz rosemary vanilla syrup
• ¾ oz strawberry syrup
• or 1 oz fresh strawberry purée (for a less sweet option)
• 4 oz tonic water
• ice

build the drink

1. whisk matcha: whisk matcha with hot water until smooth and fully dissolved.
2. build the base
3. fill a glass with ice
4. add strawberry syrup
5. add rosemary vanilla syrup
6. pour tonic water
7. float the matcha
8. slowly pour matcha over the back of a spoon to create a layered gradient
9. garnish: add a fresh rosemary sprig

serve

lightly stir before drinking.

brownie batter syrup

ingredients

• 1 cup sugar
• 1 cup water
• ¼ cup unsweetened cocoa powder
• 1½ tbsp cake batter extract
• or substitute with equal parts butter extract and vanilla extract or a blend of vanilla, almond, and butter extracts
• pinch of smoked salt

instructions

combine water, sugar, and cocoa powder in a medium–large saucepan.

bring to a simmer and cook for 7–10 minutes, stirring occasionally. watch closely, as the mixture can rise while simmering—use a larger pot to prevent overflow.

remove from heat and stir in the cake batter extract (or substitute). add a pinch of smoked salt and mix thoroughly.

allow to cool completely before transferring to a bottle or airtight container.

storage

store in a sealed container in the refrigerator for up to 2–3 weeks.

hojicha latte

ingredients

• 4g hojicha, whisked with 40ml hot water (175°f)
• 30–45ml brownie batter syrup
• ~4oz (120ml) milk of choice
• ice

instructions

1. in a 12 oz cup, fill ¾ with ice.
2. add 30–45ml syrup (adjust based on sweetness preference).
3. pour milk over ice.
4. pour in hojicha.