Good things live here now! Here's why. + a banana iced latte recipe.
Welcome into my kitchen, I saved you a seat!
Hello! Pull up a chair, you’re officially at Jenny’s Table.
I’m so happy you’re here. This newsletter is an invitation into my kitchen diary as someone who loves to cook cute and shares the recipe so you can too.
I spend my days dreaming up food, sharing recipes designed to experience the joy in life through cooking and those little special moments in between. I like to think my recipes are easy but extra, curated but cozy, creative but approachable, seasonal and a little playful but always totally do-able with a little something special added to it.
My goal is to take the pressure off being in the kitchen because nothing is that serious! I’m not a professional chef but I love to cook and because of that, I believe I will be good at it! I live by this quote Jeffery once said to Ina,
“If you do what you love, if you love it, you'll be really good at it.”
Why I moved everything to Substack:
I had been craving a space that felt more like a diary — where I could share recipes, photos, scenes from my kitchen and fun seasonal content all in one place. I have been posting my recipes on my website for 2 years and I found it felt like a one way conversation, like it was lacking a sense of community. It felt so serious too, while I really just wanted a place to share my ideas with you more closely.
I imagine this is to be the kitchen table where I pull up a seat for you, plate you a cute lunch plate, and say, “wait, try this.” My recipe archive still lives on jennys-table.com for the time being and I’m starting fresh here.
What to expect here:
recipes that are easy but extra, like a banana iced latte or all about my dinner obsession right now: larb gai
behind the scenes moments from my kitchen
casual food notes, mood boards, seasonal menus
a sense of community from like minded people who cook for the joy of it
There is an option to be a free or paid subscriber. I would love for you to support my kitchen projects and join the inner circle.
What you’ll find in my kitchen
When you subscribe to Jenny’s Table, you’re not just getting recipes — you’re being invited into the daily rhythm of someone who cooks for fun, creativity and comfort.
Paid subscribers get full access to:
The Recipe Drop — 2 original recipes every week that are easy but extra, like a cheesy ranch tuna melt or strawberry milk tiramisu
Kitchen Diaries — behind the scenes diary moments, grocery shopaholic hauls, ‘whats in my fridge’ tours
Snack-Sized Dispatches — casual food notes, mood boards, seasonal menus
Community & personal connection — a kitchen full of girls’ girls who get it. You’re not just reading, you’re at the table.
Free subscribers still get:
1-2 dreamy recipes per month — like a banana iced latte or all about my current dinner obsession: larb gai
Snack-Sized Dispatches — casual food notes, mood boards, seasonal menus
Thanks for being here. I’ll be in your inbox soon with something cute and delicious.
But before you go, I have to share with you my recent coffee obsession. It’s the recipe that gets me out of bed, excited for my morning coffee.
It’s an iced banana latte you can easily make at home, with simply a blender (minimal effort + dishes to be washed) that is batched for a few days at a time. The recipe calls for a banana milk/ coffee creamer hybrid. It’s crazy good! All we do is make a sugar syrup and blend that with banana and milk to sweeten it. The sweetness level is most comparable to your average cafe banana latte, I would say it is a standard sweetness level. If you would like it less sweet, or you want to play around with adding less sweetener, add half the amount of sugar syrup into the blender and taste. Adjust from there.
Here’s how you make it:
Iced Banana Latte
Makes 4 servings.
Ingredients:
2 bananas, ripe
1 cup milk, of your personal choosing - I’m a whole milk girly!
1 cup heavy cream
dash of cinnamon + nutmeg + cardamom (if you don’t have all of these, don’t worry, just use any or all three)
2 tsp vanilla extract
1/2 cup white sugar, can sub with brown sugar, but it tints the milk brown-ish
1/2 cup water
Method:
Make the sugar syrup: to a small pot, add sugar and water. Bring to a boil, stir occasionally and lower the heat slightly to simmer for 5-7 mins, or until the sugar has completely dissolved. Once it has reduced into a syrup consistency, turn off the heat and let cool slightly.
Blend the ingredients: to a high speed blender, add bananas, milk, cream, spices (cinnamon + nutmeg + cardamom), vanilla extract and the cooled sugar syrup (if you want it less sweet, try adding less of the syrup at first). Blend for 1-2 mins, or until completely smooth.
Keep in the fridge: transfer the banana milk into a container to store in the fridge. You can strain the milk if you wish, discarding the blended banana, but personally I don’t strain it. Keeps well for up to 4 days.
Serve: to assemble your banana iced latte, fill a tall glass with ice. Pour banana milk 3/4 of the way up the glass. Pour over 2 shots of espresso. Enjoy <3
xoxo, Jenny