Korean Perilla Seed Latte
Deulkkae latte is a Korean drink made by whisking ground perilla seeds into water to dissolve lumps, then heating the mixture with milk over medium-low heat. Sifting the perilla powder beforehand gives the latte a silky-smooth body without any gritty residue. Honey and dark brown sugar build a layered sweetness on top of the deep, nutty perilla flavor, and a pinch of salt keeps the sweetness grounded rather than flat. A light dusting of cinnamon at the end melds with the perilla aroma to leave a warm, spiced finish.
Adjust Servings
Instructions
- 1
In a bowl, whisk ground perilla with water until smooth.
- 2
Heat milk in a saucepan over medium-low until it just starts to steam.
- 3
Add the perilla mixture and whisk continuously for 3 minutes.
- 4
Add honey, brown sugar, and salt; simmer 2 more minutes to thicken slightly.
- 5
Turn off heat, pour into cups, and dust lightly with cinnamon.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Chestnut Latte
Bam latte is a Korean autumn beverage made by blending boiled chestnuts into a smooth paste and combining it with warm milk. The chestnuts are pureed with water until silky, then heated gently with milk on the stovetop. Maple syrup introduces a caramel-like sweetness that complements the mild, starchy flavor of the chestnuts. A pinch of ground cinnamon and a splash of vanilla extract round out the aroma. Blending the chestnuts more finely yields a smoother drink, while leaving some texture produces a thicker, porridge-like consistency. The entire preparation takes about twenty minutes, making it a straightforward homemade alternative to the seasonal chestnut lattes offered at Korean cafes.
Korean Black Sesame Latte
Heugimja latte is made by finely grinding roasted black sesame seeds and warming them with milk over low heat. Roasting draws out the oils from the sesame, intensifying their deep, nutty fragrance. Sweet rice flour dissolved in a small amount of water is blended in to give the latte a thick, velvety consistency that coats the tongue. A tiny pinch of salt heightens the sesame flavor, and sugar provides a measured sweetness that does not overpower the roasted notes. Served warm, the drink retains a lingering toasted aroma.
Korean Injeolmi Latte (Roasted Soybean Powder Milk Drink)
Injeolmi latte dissolves roasted soybean powder - the same coating used on Korea's injeolmi rice cakes - into milk to create a dessert-style drink dominated by a deep, roasted bean fragrance. The soybean powder must be pre-roasted to eliminate any raw beany taste and develop its characteristic nutty depth, and sifting it before mixing prevents clumps in the milk. Brown sugar syrup adds a dark, caramel-toned sweetness, and honey softens the finish. A small amount of salt sharpens the soybean flavor, and the latte works equally well served over ice or warmed.
Korean Scorched Rice Latte
Nurungji-latte is a Korean grain latte built from scorched rice that is dry-toasted an extra minute to intensify its roasted aroma, then simmered in water to extract a deeply nutty infusion before milk is added. The toasting step caramelizes the residual starch on the rice crust, generating a toasty depth that carries through even after the milk blends in. Rice syrup provides sweetness, a pinch of salt sharpens the overall flavor, and a small measure of vanilla extract weaves a subtle fragrance that complements the grain base. A brief pass with an immersion blender leaves fine rice particles suspended in the drink, giving it a slight grittiness that distinguishes it from ordinary lattes, and a dusting of cinnamon finishes each cup.
Korean Potato Perilla Seed Soup
Nutty, creamy, and dairy-free - this Korean potato perilla seed soup is the kind of bowl that warms you from the inside out on a cold day. Potatoes are simmered in anchovy-kelp stock until they start to break apart and thicken the liquid naturally. Ground perilla seed is then stirred in, transforming the broth from clear to opaque and layering on a distinctive toasted, earthy fragrance. The flavor sits in a unique space - neither as pungent as doenjang soup nor as neutral as plain potato broth - with a lingering nuttiness that builds with each spoonful. Onion and green onion provide background sweetness, and a touch of soup soy sauce ties the seasoning together. This is everyday home cooking in Korea, the kind of soup that rarely appears on restaurant menus but shows up on family dinner tables whenever the weather turns cold.
Korean Perilla Seed and Potato Stew
A comforting potato jjigae enriched with ground perilla seeds, which give the broth a nutty thickness reminiscent of a light porridge. Potatoes and zucchini simmer in anchovy stock until the potatoes begin to break down, naturally thickening the stew. Three tablespoons of perilla seed powder are stirred in to create the signature creamy, toasty flavor that defines this dish. Seasoned simply with soup soy sauce and garlic, it showcases how a few humble ingredients can produce a deeply satisfying meal.