Korean Deodeok Honey Latte (Bellflower Root Latte)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Deodeok root is blanched, blended smooth with milk and warmed, then sweetened with honey and condensed milk.
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The quick blanch takes the harsh edge off the root, and any tough core comes out before blending. If the root still tastes too strong once the milk is hot, another thirty seconds of stirring over the heat mellows it.
Ingredients
Instructions
- 1
Peel 60 g of deodeok and trim away any tough core if present, then chop it finely.
Blanch it in boiling water for 2 minutes to soften the harsh bitterness, drain well, and let excess water run off.
- 2
If the blanched deodeok is very hot, cool it for about 2 minutes so it does not warm the milk too quickly.
Add 150 ml milk and 2 tablespoons honey to the blender and pulse once to start the base.
- 3
Add the deodeok and blend for at least 40 seconds until the base looks smooth and pale.
If pieces remain on the sides, scrape them down with a spatula and blend again to prevent a fibrous texture.
- 4
Pour the deodeok base and the remaining 300 ml milk into a small saucepan.
Warm over low heat for about 4 minutes, stirring often and scraping the bottom so the milk and honey do not scorch.
- 5
When small bubbles form around the edge and steady steam rises, stop before it boils.
Add 1 tablespoon sweetened condensed milk, the salt, and vanilla extract, then whisk until the sweetness is evenly dissolved.
- 6
Taste the latte, and if the deodeok aroma feels too sharp, warm it 30 seconds longer while stirring.
Pour into warm cups, divide the 0.25 teaspoon ground cinnamon over the tops, and serve immediately.
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