Korean Mugwort Latte (Herbal Mugwort Condensed Milk Drink)
Quick answer
Ssuk latte is a Korean mugwort milk drink built on a simple technique: mugwort powder is first dissolved in a small amount of water to form a smooth paste before being wh...
What makes this special
- Ssuk-latte utilizes a smooth mugwort paste to ensure a clump-free, earthy green milk drink with honey.
- Making a paste with water first prevents clumping when mixed into milk
- Heating just below a simmer produces an even jade-green color
Key ingredients
Core cooking flow
- 1 Place 2 tablespoons of mugwort powder in a small bowl.
- 2 Whisk the paste for about 1 minute, scraping the bottom and sides of the bowl with a small whisk.
- 3 Pour 450ml of milk into a saucepan and warm it over medium-low heat.
Ssuk latte is a Korean mugwort milk drink built on a simple technique: mugwort powder is first dissolved in a small amount of water to form a smooth paste before being whisked into warm milk. Adding the powder directly to cold milk tends to produce lumps, so dissolving it into a paste first is the step that determines whether the finished drink is silky or gritty. Condensed milk and honey soften the herb's inherent bitterness, the quality that characterizes mugwort most distinctly, while a small pinch of salt sharpens the contrast between sweet and earthy and adds a layer of depth that sugar alone cannot provide. The milk is heated on medium-low heat until the surface begins to tremble and small bubbles appear at the edges, just before boiling, which is enough warmth for the powder to integrate fully and produce a uniform, jade-green color without scorching. Served hot, the drink carries a lingering herbal warmth and a faint bitter note in the back of the throat that traditional Korean drinks often feature. Served over ice and shaken, the same base transforms into a lighter, more refreshing version with a cleaner mouthfeel. Mugwort has been a seasonal spring ingredient in Korean food culture for centuries, valued for its distinctive fragrance and tonic properties. Those unfamiliar with the flavor can start with a smaller amount of powder and increase gradually until the intensity suits their taste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Place 2 tablespoons of mugwort powder in a small bowl.
Add 40ml of lukewarm water little by little, whisking after each addition until no dry powder remains and the mixture becomes a thick, smooth paste.
- 2Prep
Whisk the paste for about 1 minute, scraping the bottom and sides of the bowl with a small whisk.
Break up even small lumps now, because they will feel gritty once mixed into the milk.
- 3Control
Pour 450ml of milk into a saucepan and warm it over medium-low heat.
Stir for about 3 minutes, and lower the heat as soon as small bubbles appear at the edges, before the milk boils.
- 4Step
Add the mugwort paste to the warm milk in two or three portions, whisking well each time.
Keep the whisk moving along the bottom until no powder settles and the color turns evenly jade green.
- 5Season
Add 1.5 tablespoons of condensed milk, 1 tablespoon of honey, and 0.1 teaspoon of salt.
Heat on low for 2 more minutes, stirring until the sweeteners dissolve, then turn off the heat before boiling.
- 6Finish
Pour the latte into cups and serve it warm.
If the herbal flavor is too strong, stir in a little more milk, or chill the base and shake it thoroughly with plenty of ice for an iced version.
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