Black sesame milk latte
A Korean café-style milk drink with the nutty aroma of toasted black sesame. This easy version contains no added coffee and makes two small glasses.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Toasted black sesame seeds is unavailable
- Use instead
- Unsweetened toasted black sesame powder
- Substitute quantity
- ¼ of a 100 g pack (25 g)Reference quantity: 25 g
If whole black sesame seeds are unavailable, use this pure powder instead. Skip grinding and start with the paste step; the sesame flavour will be slightly milder. Do not use sweetened drink mix.
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Substitute available
If Cold milk is unavailable
- Use instead
- Unsweetened oat drink
- Substitute quantity
- 2 small paper cups (360 ml)Reference quantity: 360 ml
If milk is unavailable, replace it with this amount of chilled oat drink. Blend in the same way; the flavour and thickness may differ. Check the label for allergens.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Put 3 level tablespoons toasted black sesame seeds (27 g) in a small spice grinder. With the lid closed, pulse for 20–30 seconds until finely ground. Pause if the grinder warms; never touch moving blades.
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Step 2
Tip the ground sesame into a small bowl. Add 2 level teaspoons sugar (8 g) and 2 tablespoons warm drinking water (30 ml). Stir into a smooth dark paste, breaking up dry lumps.
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Step 3
Put the paste and 2 small paper cups cold milk (360 ml) into a blender. Close the lid securely and blend for 20–30 seconds until evenly grey and finely speckled. Stop the motor before opening.
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Step 4
If using ice, divide 1 small paper cup of ice cubes (180 ml by volume) between 2 glasses of at least 300 ml each. Pour the sesame milk evenly over the ice; omit ice if you prefer a less diluted drink.
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Step 5
Stir each glass from the bottom to lift any settled sesame. Serve straight away with a spoon. A little fine sediment is normal; stir again while drinking rather than adding extra whole seeds.
Finished dish
1 small paper cup = 180 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Refrigerate within 2 hours (within 1 hour above 32°C), at 4°C or colder, and use within 1 day. Contains milk and sesame. Use toasted seeds, not raw ones or sweetened sesame drink mix. Fine sesame settles naturally; stir before serving.
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Enjoy every bite
How to enjoy it
Enjoy with hotteok or a slice of salt bread. For an iced café-style drink, chill the glasses first and pour only when ready to serve.
Serve it with
Brown-sugar stuffed Korean pancakes (Hotteok)
Six small yeast pancakes with melted brown-sugar filling. Rise the dough, seal the filling well and cook gently so the inside is not raw.
Korean café-style salt bread
Six buttery rolls with a lightly salted crust and crisp bottoms. Learn the dough, two rises and butter wrapping that create the small hollow pocket inside.