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.
Adjust Servings
Instructions
- 1
Warm half the milk over low heat.
- 2
Whisk in soybean powder and salt until smooth.
- 3
Add brown sugar syrup and honey.
- 4
Turn off heat and mix in the remaining cold milk.
- 5
Pour over ice and serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
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 Sweet Corn Latte (Butter Sauteed Corn Milk Drink)
Sweet corn latte begins by sauteing cooked corn kernels in butter, then simmering them in milk to draw out the corn's natural sugars before blending everything smooth. The butter amplifies the starchy, roasted aroma during the initial saute, and five minutes of gentle heating in milk lets the sweetness dissolve fully into the liquid. Straining removes any remaining hull bits, leaving a silky texture, while condensed milk, salt, and a trace of white pepper add subtle savory and spice notes beneath the sweetness. It works equally well served hot in a mug or chilled over ice.
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.
Korean Sweet Red Bean Latte
Pat-latte is a Korean dessert drink made by blending most of the cooked red beans into a smooth puree with water, then warming it with milk to create a creamy, subtly sweet beverage with an earthy grain-like richness. A portion of whole beans is reserved and stirred in later, providing soft pops of texture that break up the otherwise silky consistency. Sugar, sweetened condensed milk, and a gram of salt are added during the warming stage: the condensed milk deepens the sweetness into something dense and caramel-adjacent, while the salt sharpens the contrast. A splash of vanilla extract tempers the rustic edge of the red bean flavor, and the latte holds up equally well served hot from the pot or poured over ice.
Injeolmi Scone (Soybean Powder & Rice Cake Scone)
This scone folds roasted soybean powder and small pieces of glutinous rice cake into a classic British scone dough, capturing the flavor of Korean injeolmi in a handheld baked form. The soybean powder lends the crumb a warm, toasted nuttiness that plain flour cannot achieve, while the tteok bits soften in the oven and create chewy pockets scattered throughout. Keeping the butter cold and cutting it into the dry ingredients in small pieces ensures the scone develops flaky layers that crack open at the surface and stay tender inside. A light glaze of honey or a side of sweetened condensed milk echoes the traditional way injeolmi is enjoyed, reinforcing the sweet-nutty pairing. Served alongside warm tea, these scones make an appealing afternoon treat. The key technique is minimal mixing: overworking the dough develops too much gluten and produces a tough, dense result instead of the desired crumbly softness.
Injeolmi Crumble Cheesecake
This cheesecake merges the roasted soybean powder flavor of injeolmi, a beloved Korean rice cake, with a dense New York-style cream cheese base. Toasted soybean flour and glutinous rice powder are worked into the batter, adding a subtle nuttiness that builds with every bite. On top, a crumble made from the same soybean flour bakes until crisp, delivering a crunchy contrast to the smooth, fudgy interior. The result tastes distinctly Korean yet feels familiar to anyone who enjoys rich cheesecake. It pairs well with green tea or grain lattes, where the roasted notes echo and amplify each other. Chilling overnight lets the flavors meld and the texture firm to a satisfying density.