I recently stumbled upon the joys of kinako latte at a miniscule cafe in Arashiyama, Kyoto called kyo no cha no nagomi. We had stopped to taste their fluffy little squares of fat-free green tea and soy milk cakes (incidentally, our toddler, T adored their strawberry version). And since I was slightly obsessed with tasting matcha lattes on this trip (mostly thanks to my culinary goddess of a sister-in-law’s frequent mentions of how she loves having them at Starbucks in Tokyo), I decided to be adventurous and try a kinako latte. Before I knew it, I was hooked!
Kinako (黄粉) is roasted whole soy flour and has a gorgeously nutty flavour. I really enjoy it in warabi mochi (especially from the stall at Nishiki Market in Kyoto which sells it), in ice cream and sprinkled over Japanese parfaits. Simply a combination of kinako, milk and a touch of sugar, kinako latte contains no coffee and is caffeine free (a boon for expectant mothers trying hard to eliminate caffeine from their diets). It tastes almost like a malted drink; just the thing for a cold Spring morning or a rainy day in the tropics.
Kinako Latte
You can choose to substitute whole cows milk with skimmed cow’s milk or soy milk, but I find that this recipe, as is, comes closest to the kinako latte I had at kyo no cha no nagomi. The hint of sugar is key as it really accentuates the nuttiness of the kinako.
Serves 1
120ml (½ cup) whole cow’s milk
2 tbsp kinako
sugar to taste (I use about ½ tsp cane sugar syrup, agave is a good substitute)
Combine milk and kinako in Nespresso Aeroccino. Froth milk. Or, you can just heat the milk and kinako in a small saucepan over the stove or in a microwave, then blend or whisk. Pour into cup. Add sugar to taste, stir and sprinkle with additional kinako if you wish. Serve immediately.
About Su-Lyn Tan
Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. She looks forward to combining the two in the years to come.
