Kinako is Japanese for roasted soybean powder. It’s a widely used ingredient in Japanese desserts and also in some Korean dishes like injeolmi (rice cakes!). This powdery ingredient has a nutty flavor that is almost like peanut butter. This is one of my favorite non-caffeinated drinks to quickly make at home when I’m working remotely. If I have extra time or I’m feeling extra, I like to make dango (Japanese rice dumplings in which Just One Cookbook has a great recipe!) and serve the latte with it!
Ingredient Notes
Kinako Powder — You can find kinako powder in Japanese grocery stores in aisles where potato starch and rice flours are typically kept. You can also find it on Amazon as well or online Japanese grocery shops!
Oat Milk — Oatly and Minor Figures are my favorite nondairy and oat milk brands. It has a slightly thickened consistency and mild taste compared to other nondairy milks.
Kinako Latte
Makes 1 serving
Ingredients
- 6 oz oat milk or your choice of milk
- 2 oz boiling water
- 2 tsp kinako powder dissolved in 2 oz
- 1–2 tbsp light brown sugar depending on your preference of sweetness
Directions
For a Hot Latte In a small saucepan, heat the oat milk with the brown sugar. While the oat milk heats up, put the kinako powder into a small bowl. Add 2 oz boiling water and stir to dissolve the powder. Pour the mixture into the saucepan and stir to combine well. Once the latte starts to simmer, turn off the heat and pour into a mug. Serve immediately.
For an Iced Latte Combine the kinako powder and light brown sugar in a small bowl. Add the 2 oz boiling water and stir until the sugar has completely dissolved. Fill a 12 oz drinking glass with ice. Top off with the oat milk and pour in the kinako-sugar mixture. Stir and serve immediately!
Notes
Feel free to add up to an additional 1 tsp of kinako powder for a stronger flavor. Adding any more than that can cause the latte to start having a chalky texture.
