Korean Misutgaru Latte (Roasted Multigrain Milk Drink)
Quick answer
- Total time
- 5 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Misutgaru latte is a Korean multigrain drink made by whisking roasted grain powder into cold milk and sweetening with honey.
Read more
The misutgaru powder -- roasted barley, rice, and other grains ground together -- brings a deep, toasty nuttiness that milk carries into a smooth, substantial beverage. A tiny pinch of salt sharpens the grain flavors, and a dusting of roasted soybean powder on top adds another aromatic layer. Substituting part of the milk with soy milk intensifies the nutty profile for a richer, more complex grain latte, and serving it over ice makes it a satisfying cool drink through summer.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Loosen any packed clumps in the 6 tablespoons of misutgaru powder before adding it to the bowl.
Keep the 400 ml milk cold, and measure the honey and salt so they can be mixed in without delays.
- 2Prep
Add the misutgaru powder and 100 ml of cold milk to the bowl first.
Whisk for about 1 minute, scraping the sides, until no dry powder remains and the mixture looks like a thick, smooth paste.
- 3Step
Pour in the remaining 300 ml milk in two or three additions.
Whisk for about 20 seconds after each addition so the drink thins evenly and grain powder does not collect at the bottom.
- 4Season
Add 2 tablespoons honey and 0.1 teaspoon salt, then mix for 30 seconds more.
The honey streaks should disappear, and the drink should taste round and nutty without an obvious salty note.
- 5Prep
Let the mixed drink stand for about 2 minutes so the roasted grain powder hydrates in the milk.
If it looks separated, stir from the bottom again just before serving to restore an even texture.
- 6Finish
Fill a tall glass with 1 cup ice and slowly pour the drink over it.
Dust 1 tablespoon roasted soybean powder through a sieve on top, then serve immediately while the latte is cold and evenly mixed.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Roasted barley, rice, and beans combine for the deep grain depth of a Misutgaru latte.
- Finish cue
- Fill a tall glass with 1 cup ice and slowly pour the drink over it.
- Substitution
- Substituting part of the milk with soy milk intensifies the nutty profile for a richer, more complex grain latte, and serving it over ice makes it a satisfying cool drink through summer.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
5min, 6 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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