Korean Black Rice Latte (Purple Grain Milk Drink)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Heukmi latte is a grain-based drink made by soaking black rice for at least two hours, boiling it until completely soft, and then blending it smooth with milk.
Read more
Without adequate soaking, the rice does not cook through evenly, and the blended result will be grainy rather than silky. Glutinous rice flour stirred into the blender adds viscosity, giving the drink a fuller, creamier body that coats the palate as it goes down. Maple syrup contributes a caramel-like sweetness that sits comfortably over the toasted, earthy character of the grain, while vanilla extract rounds out the aromatic range and keeps the flavor from smelling too starchy. A pinch of salt added at the very end prevents the sweetness from dominating and pulls the flavors into balance. The deep purple color comes naturally from the anthocyanin pigments in the black rice bran, making the drink visually striking before the first sip. It can be served warm straight from the blender or refrigerated and enjoyed cold.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 70g of black rice multiple times in cold water, soak in fresh water for 1 hour, then drain completely using a sieve to remove excess moisture.
- 2Control
Place the soaked rice and 220ml of water in a pot, then cook over low heat for 15 minutes until the grains are soft and aromatic before removing.
- 3Heat
Add the cooked rice and 300ml of milk into a blender and process at high speed until perfectly smooth, creating a deep purple liquid base with no particles.
- 4Prep
Pour the mixture into a pot, stir in 20g of glutinous rice flour dissolved in 50ml of milk, and heat while stirring constantly to prevent sticking or burning.
- 5Control
Stir in 24g maple syrup, 1g salt, and 2ml vanilla extract, then simmer on low heat for 3 minutes until the latte becomes silky and slightly thickened naturally.
- 6Finish
Warm the remaining 150ml of milk, blend it evenly with the black rice base, then pour into warm cups and serve immediately while the drink is hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Heukmi latte requires a two-hour soak to ensure the black rice blends into a smooth milk.
- Finish cue
- Stir in 24g maple syrup, 1g salt, and 2ml vanilla extract, then simmer on low heat for 3 minutes until the latte becomes silky and slightly thickened naturally.
- Avoid this
- Pour the mixture into a pot, stir in 20g of glutinous rice flour dissolved in 50ml of milk, and heat while stirring constantly to prevent sticking or burning.
- Storage and reheating
- It can be served warm straight from the blender or refrigerated and enjoyed cold.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- For a cold latte, use chilled milk instead of ice so the drink keeps its consistency without becoming diluted.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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