I still remember the first time I tried a Monkey’s Lunch. It was a Friday night after work, and my friend Sarah insisted we duck into this little hole-in-the-wall bar near Queen Street West in Toronto. We’d just finished a brutal week at the office, and neither of us wanted anything too heavy. The bartender – his name was Mark, I think – overheard us debating between coffee and cocktails and suggested something “a little weird but really good.” That turned out to be my intro to Monkey’s Lunch, and honestly, I’ve been hooked ever since.
If you’ve never had one, this Canadian classic is a creamy, sweet drink that tastes way more complex than you’d guess from the recipe. It combines banana liqueur and Kahlúa with milk or cream, and manages to hit this perfect note between dessert and cocktail. I know, banana and coffee together sound a bit odd, but trust me – it works.
Strength & Profile
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Mark joked that it’s called Monkey’s Lunch because of the banana, obviously (though I’m not sure monkeys would approve of the Kahlúa). He also said the drink has been floating around Canadian bars since at least the ’90s, maybe even earlier, but no one seems to know who invented it. In some bars, they serve it as a “Banana Monkey,” or add little chocolate shavings on top. I once went to a spot that even plopped a maraschino cherry on there – why not?
Ingredients & Glassware
Here’s what you’ll need for one glass:
- 1 oz banana liqueur (I tend to use Bols Crème de Banane, but use whatever’s handy)
- 1 oz Kahlúa (or any coffee liqueur; I’ve tried Tia Maria too)
- 2 oz milk or half-and-half (cream if you want it really decadent)
I always pour it into a rocks glass, partly because that’s what Mark used at the bar, and partly because it just feels right – solid, with room for plenty of ice. If you’re making a bigger batch, a small tumbler or whatever glass you love will do.
How to Make It
- Fill a shaker with a generous amount of ice.
- Add the banana liqueur, Kahlúa, and milk or cream.
- Give it a good, vigorous shake – about 15 seconds until the outside feels cold.
- Strain into an ice-filled rocks glass.
- If you want to get fancy, garnish with a slice of banana on the rim, or toss in a few chocolate shavings.
I’ve played around with the recipe a bit. A couple months ago I used oat milk because that’s all I had on hand, and it turned out great – less creamy, more light, but still tasty. My friend Jamie can’t do dairy, so I’ve also tried it with almond milk, and it still had a nice texture, just a little nutty.
Monkey’s Lunch is definitely on the sweeter side – between the liqueurs, it’s a treat, not really something I’d drink every day. But every once in a while, especially after dinner, it hits the spot. I’ve served it with dense chocolate brownies (highly recommend) and even as a weird pairing with an old cheddar during a wine-and-cheese night, and it was oddly perfect.
One little trick I picked up: throw your rocks glasses in the freezer for about ten minutes before serving. Makes a difference – the cold glass keeps the drink from getting watery, and the flavors stay more intense.
If you’re in the mood to experiment, try blending everything with crushed ice for a milkshake-style version, or add a dash of chocolate liqueur for even more of a dessert feel. For anyone skipping alcohol, you can fake a similar vibe by mixing banana syrup, cold-brew concentrate, and milk, or even blending in real banana for a treat.
Honestly, part of the fun is tweaking it to your taste. The difference between a good and a disappointing Monkey’s Lunch is balance – too much Kahlúa can overpower the banana, too little and you lose the coffee kick. When you get it just right, though, it’s a little nostalgic, a little quirky, and definitely a crowd-pleaser in ways I never expected until that first sip.
