Korean Perilla Seed Latte
Quick answer
Deulkkae latte is a Korean warm drink made by whisking ground perilla seed powder into water first to dissolve any lumps, then heating the mixture together with milk over...
What makes this special
- Dissolving perilla powder in water before adding milk prevents a gritty texture in this latte.
- Dissolving perilla powder in water first prevents gritty texture
- Honey and dark sugar together build layered sweetness over nutty notes
Key ingredients
Core cooking flow
- 1 Sift 40 grams of ground perilla seeds into a bowl first.
- 2 Pour 450 milliliters of milk into a small saucepan and set it over medium-low heat.
- 3 Lower the heat to low and pour in the perilla slurry in a thin stream.
Deulkkae latte is a Korean warm drink made by whisking ground perilla seed powder into water first to dissolve any lumps, then heating the mixture together with milk over medium-low heat until hot throughout. Sifting the perilla powder before mixing it into water is a small step that makes a measurable difference in texture: fine particles disperse evenly and the finished latte pours with a silky smoothness, with no gritty residue settling at the bottom of the cup. Honey and dark brown sugar are added together, building a layered sweetness that sits on top of the deep, nutty perilla base without overwhelming it. A pinch of salt stirred in alongside the sweeteners keeps the flavor from going flat by grounding the sweetness with a subtle mineral edge. Cinnamon dusted lightly over the surface at the end melds with the perilla aroma into a warm, spiced finish that lingers after each sip. To serve cold, the finished drink can be chilled and poured over ice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Sift 40 grams of ground perilla seeds into a bowl first.
Pour in 120 milliliters of water a little at a time while whisking, and keep mixing until the slurry is smooth with no dry lumps.
- 2Control
Pour 450 milliliters of milk into a small saucepan and set it over medium-low heat.
Stir often for about 3 minutes, just until steam rises and small bubbles appear at the edge, without letting it boil.
- 3Step
Lower the heat to low and pour in the perilla slurry in a thin stream.
Whisk constantly for about 3 minutes so the powder disperses evenly and does not settle or scorch on the bottom.
- 4Season
When the nutty aroma becomes clear, add 20 grams of honey, 12 grams of dark brown sugar, and 1 gram of salt.
Keep stirring until the sugar crystals disappear completely into the hot milk.
- 5Control
Warm it for 1 more minute over low heat and check the body.
It is ready when it lightly coats a spoon or whisk, so avoid prolonged simmering that can make the milk taste cooked.
- 6Step
Pour the latte into cups and dust the surface lightly with 1 gram of ground cinnamon.
For an iced version, cool the drink first, then pour it into a glass filled with ice.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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