Copycat Version

Make the Caramel Crunch Topping

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Thinly spread the sugar on the prepared baking sheet and bake for 10-13 minutes until the sugar is melted and golden brown. Let cool completely.
• Use the back of the spoon to break the sugar into small pieces.

Make the Brown Sugar Syrup

• In a saucepan, combine sugar, water, cinnamon, and salt. Bring it to a boil over medium heat. Then lower the heat and let it simmer for 10 minutes.
• Remove from the heat and stir in butter and vanilla.
• Let the syrup cool completely.

Starbucks Style Banana Cream Cold Foam

• In a small cup or bowl, combine heavy cream, milk, banana powder, and 1 tablespoon of brown sugar syrup.
• Froth using a handheld frother until thick and creamy. If you’re using banana pudding mix, add a splash more of milk if the consistency is too thick.

Healthy Version

Make Fresh Banana Cold Foam

• In a small blender, add heavy cream, banana, milk, maple syrup, vanilla paste, and salt. Blend until smooth and creamy.

Assembly

• Prepare the matcha: In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk, moving in an M or W shape, until smooth and foamy on the surface.
• Fill the glass with ice, and add the syrup. Add a pinch of salt if you’re using maple syrup. Pour the milk and top with whisked matcha. Slowly pour the cold foam on top and sprinkle the caramel crunch topping or cinnamon powder.