Korean Scorched Rice Latte
Nurungji-latte is a Korean grain latte built from scorched rice that is dry-toasted an extra minute to intensify its roasted aroma, then simmered in water to extract a deeply nutty infusion before milk is added. The toasting step caramelizes the residual starch on the rice crust, generating a toasty depth that carries through even after the milk blends in. Rice syrup provides sweetness, a pinch of salt sharpens the overall flavor, and a small measure of vanilla extract weaves a subtle fragrance that complements the grain base. A brief pass with an immersion blender leaves fine rice particles suspended in the drink, giving it a slight grittiness that distinguishes it from ordinary lattes, and a dusting of cinnamon finishes each cup.
Adjust Servings
Instructions
- 1
Toast the scorched rice in a dry pot for 1 minute to deepen aroma.
- 2
Add water and simmer over medium heat for 6 minutes.
- 3
Add milk, reduce to low heat, and warm for 4 minutes while stirring.
- 4
Stir in rice syrup, salt, and vanilla, then turn off the heat.
- 5
Blend briefly for about 10 seconds for a smoother texture.
- 6
Pour into cups, dust with cinnamon, and serve warm.
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