Culinary Institute of America Recipe
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Banana Hot Chocolate

A grown-up variation on this recipe: add 1 ounce of bourbon, cognac, coffee liqueur, or chocolate liqueur. Or, for something different, add 2 ounces of room-temperature porter beer.
Banana Hot Chocolate recipe by The Culinary Institute of America



Makes four 6-ounce servings

  • 3 very ripe bananas
  • 2 cups milk
  • 1/2 cup half-and-half
  • 4 cloves
  • 5 cardamom pods (optional)
  • 1 teaspoon nutmeg
  • 1 cinnamon stick
  • 1 cup bittersweet chocolate chips
  • 1 1/2 teaspoons vanilla extract


  1. Cut up the bananas into small pieces and place them into a heavy-bottomed pot with the milk, half-and-half, cloves, cardamom pods, nutmeg, and cinnamon stick. While stirring gently, bring the contents to a very low simmer. Simmer for 10 minutes, making sure to gently stir the mixture every several minutes to ensure the milk does not scorch.
  2. Remove the pot from the heat and strain the contents through a fine-meshed strainer. Use a ladle or a spoon to push as much banana as possible through the strainer with the liquid.
  3. Pour the strained mixture back into the pot, place it over very low heat, and bring to a very low simmer. Add the chocolate and vanilla extract and stir until the chocolate is dissolved.
  4. Pour the hot chocolate into a mug and top with either whipped cream or marshmallows.
 Per serving: 385 CALORIES, 8.5 g PROTEIN, 46 g CARBOHYDRATES, 5 g FIBER, 23 g TOTAL FAT (15 g saturated fat), 78.5 mg SODIUM, 32.5 mg CHOLESTEROL

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