Korean Black Sesame Latte
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Roasted black sesame, ground fine and warmed in milk, gives a nutty, coffee-free latte whose texture depends on the grind.
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The blender runs only in short bursts, because a long run makes the seeds release oil and clump.
Ingredients
Instructions
- 1
Add 40g roasted black sesame to a blender and pulse in short bursts until it becomes a fine powder.
Stop before the seeds release too much oil and clump into a paste.
- 2
In a small bowl, mix 1tbsp sweet rice flour with 60ml cold water before heating anything.
Scrape the bottom of the bowl and whisk until the slurry is smooth with no dry lumps.
- 3
Combine 450ml milk, the sesame powder, 1.5tbsp sugar, and 0.2tsp salt in a pot.
Set it over medium-low heat and begin stirring slowly so the sesame disperses evenly.
- 4
When light steam appears around the edge, reduce the heat to low.
Stir for 3 to 4 minutes, scraping the bottom often, and do not let the milk boil or scorch.
- 5
Stir the slurry again and pour it in slowly, scraping the pot bottom as it heats.
Continue until the mixture reaches a gentle simmer throughout and thickens evenly, rather than stopping while only the edges are warm. Follow any additional cooking directions on the flour package.
- 6
Taste and adjust only if needed, adding a little milk if the sweetness feels too strong.
Serve warm right away, or cool it, refrigerate, and serve chilled after stirring.
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