Silky Basque Golden Milk

Method

1. Gather and prep everything first: ice, banana, milk and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the golden milk, and cook until deeply browned and aromatic.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.