Melt butter in a large skillet, swirling frequently until butter begins to brown and takes on a nutty aroma.
Sprinkle in brown sugar and granulated sugar, swirling pan gently so sugar begins to melt and caramelize. Next, stir in mashed banana and heavy whipping cream. Reduce heat to low and cook for about 5 minutes
Remove from heat, season with freshly grated nutmeg. Set aside to cool completely before blending until smooth. Mixture will keep for about 5 days in the fridge.
To assemble shots, place ¼ cup (60 mL) of banana caramel in a glass and stir in hot coffee.
Pour in 4 shot glasses. Garnish each glass with whipped cream, a sprinkling of crushed vanilla wafer cookies, and a banana chip.
SIP AND ENJOY
It’s a coffee experience like no other, and you’ve just perfected it.
IT'S GREAT MADE WITH
This is no ordinary brew – it’s roasted to an ebony colour, so every cup is powerfully smoky, straightforward and surprisingly light-bodied with low-acidity.