Not only do these lattes taste like banana bread in a cup, but they’re a great use of your leftover banana peels (use very ripe bananas for a more pronounced flavor). Another fun twist? The cold latte foam is made with a standard French coffee press (or you can use a blender, see Cook’s Note). We love this tea as an iced latte, but you can also drink it hot or without milk.
Put the banana peels, honey, cinnamon stick and 2 cups water in a medium saucepan and cook over medium heat for 10 minutes. Remove from the heat and steep for 10 minutes. Strain into a heat-resistant container and discard the solids. Cool completely, transfer to an airtight container, cover and refrigerate until ready to use and for up to 3 days.
To serve, divide the banana tea between 2 tall glasses filled with ice. Pour the milk into a French coffee press. Move the plunger of the French press up and down continuously until the amount of milk doubles and foam is created, about 1 minute. Remove the strainer from the French press and divide the foamed milk between the 2 glasses. Garnish with a sprinkle of ground cinnamon. Stir to combine just before drinking.
If using a blender, blend the milk on medium-low speed until thick and foamy, about 2 minutes.