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This cozy latte might look simple from the outside, but inside the mug is a quiet celebration of memory, technique, and the playful reimagining of dessert as a drink.

One of my guilty pleasures is walking across the street to my local Sendik’s, grabbing a slice of their bananas foster cake and splitting it with my wife. The intensity of ripe banana paired with the complexity of warm spices throughout the tender cake is something I can’t get enough of.

The banana caramel syrup was actually born from a happy accident. Inspired by Morgan Eckroth’s Banana oleo, I set out to create a banana syrup for my Pride drink. But instead of the sweet, creamy flavor I expected, it developed deep, toffee-like notes of very ripe banana. I had mistakenly cooked it at 175°F instead of 135°F—and that twist became the signature. Lactic acid is used to enhance the body of the syrup and help carry its creamy, rounded notes. Citric acid preserves the bright, fruity top notes of the banana that might otherwise fade. By using acids intentionally, we can maximize the flavor impact of our ingredients — and honor the many hands that brought them to us.

The pastry roux syrup draws from a concept I first encountered during my time at Pilcrow Coffee, developed by Sam Wallman—using roux in a coffee. I took it further by infusing real puff pastry scraps into a sous vide syrup, creating a liquid echo of crisp, buttery crust.

The tonka & benzoin fragrance was crafted using rapid pressure infusion. Benzoin is a resin harvested from the bark of certain trees, long used in incense and perfumery for its warm, vanilla-like scent with hints of spice and soft smoke. Tonka beans, the wrinkled seeds of a South American flowering tree, bring their own layered aroma — a comforting mix of vanilla, almond, clove, and cinnamon. When combined, these two ingredients create a nostalgic aromatic profile that feels like a cross between a pastry kitchen and an old-world apothecary. Grated fresh and infused using rapid pressure, they become a delicate mist that crowns the drink — wrapping it in a soft, spiced embrace that lingers with each sip. 

To round out the flavor, I introduced toasted milk powder. I wanted the taste of brown butter without introducing extra fat beyond what the roux already added. Slowly pan-toasted until golden, it brings warmth, toastiness, and incredible depth to the milk—while keeping the drink silky and light.

Each component was built with care and intent, layering dessert into a drink—one that’s warm, rich, and unmistakably cake, even in liquid form.