Korean Mugwort Rice Cake Latte
Ssuk-tteok latte is a Korean dessert drink that tops a warm mugwort milk base with chewy bite-size rice cakes. Dark brown sugar dissolves into the milk to provide a deep, almost caramel-like sweetness, layered further with a spoonful of condensed milk. The sweet rice cake pieces are briefly microwaved to soften before being placed on top, so they remain pleasantly chewy even as they sit in the hot latte. Each sip and bite brings together the grassy fragrance of mugwort, the molasses-like richness of brown sugar, and the sticky, satisfying pull of glutinous rice cake.
Adjust Servings
Instructions
- 1
Cut rice cake into bite-size pieces and microwave 20 seconds to soften.
- 2
Whisk milk and mugwort powder in a pot, then heat over medium-low.
- 3
Add brown sugar and salt, stirring 3-4 minutes until steaming at the edges.
- 4
Turn off heat, stir in condensed milk, and divide into cups.
- 5
Top with warmed rice cake pieces and serve immediately.
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