Roasted Plantain Cinnamon Porch

Very ripe plantain has a deeper, more cooked-fruit sweetness than banana, especially after time in the oven. Choose a plantain with plenty of black on its skin so it softens properly. The drink will be fuller than plain milk, so a splash of water can help it pour comfortably. Cinnamon and vanilla keep the flavor familiar while the plantain supplies the interest. This is a warming cup for a slower evening, with a smooth and substantial finish.

Ingredients

• 8 oz Unsweetened oat milk
• 1/4 fruit Very ripe plantain, peeled and sliced
• 1/16 tsp Ground cinnamon
• 1/8 tsp Alcohol-free vanilla flavoring

Make it

1. Heat the oven to 190°C/375°F. Roast the plantain in a small covered dish with a tablespoon of water for 20–25 minutes until very soft.
2. Let cool, then blend thoroughly with the cold milk and cinnamon.
3. Warm gently, adding water if needed to thin. Stir in the vanilla before serving.

Benefits

Plantain with a useful milk choice

With fortified oat milk beneath the plantain, the recipe can contribute calcium as well as a creamy texture. Calcium helps maintain bones and teeth.

Cinnamon beside oat milk, plantain, and vanilla

Using 1/16 tsp of cinnamon adds a sweet-smelling spice note to the warm oat milk, plantain, and vanilla, bringing aroma as well as taste to this combination.