Korean Perilla Seed Latte
Sift 40 g ground perilla seeds and whisk in 120 ml water a little at a time until the slurry has no dry lumps. Warm 450 ml milk over medium-low heat until steam rises and small bubbles appear at the edge, without letting it boil, then whisk the slurry in over low heat for about 3 minutes. Sweeten with 20 g honey, 12 g dark brown sugar, and 1 g salt, and take it off the heat when the latte lightly coats a spoon.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Ground perilla seed (deulkkae, a nutty Korean seed) whisked into hot milk makes a latte with a deep, toasty aroma.
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Even sifted, the finest particles settle to the bottom of the cup, so give it a stir right before drinking. A light dusting of cinnamon goes on top.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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