Yakgwa Cream Latte: A Sweet Blend of Tradition
How to Make a Delicious Yakgwa Cream Latte at Home
Take a moment to relax and savor a truly unique beverage! This recipe introduces our ‘Yakgwa Cream Latte,’ a delightful fusion of traditional Korean Yakgwa (honey cookies), rich espresso, and creamy whipped topping. The marriage of the slightly bitter coffee, sweet Yakgwa, and velvety cream creates a truly special treat perfect for a cozy break. Easy to follow for beginners, let’s brew this delightful latte!
Ingredients
- Ice cubes, enough to fill about 60% of the glass
- 100ml fresh milk
- 10g macadamia syrup (or adjust to your sweetness preference)
- 2 shots espresso (approx. 60ml)
- 60g heavy whipping cream (dairy-based)
- 7g granulated sugar (for whipping cream)
- 1 Yakgwa (traditional Korean honey cookie), chopped into small pieces for topping
Cooking Instructions
Step 1
Start by filling your serving glass with ice cubes, about 60% full. This will keep your latte refreshingly cold.
Step 2
Gently pour 100ml of fresh milk over the ice. Then, add 10g of macadamia syrup to infuse a sweet, nutty flavor. Feel free to adjust the syrup amount to match your personal taste.
Step 3
Brew and pour 2 shots of espresso (about 60ml) into the glass. The rich aroma of the coffee will begin to fill the air.
Step 4
Now, let’s prepare the cream topping. In a bowl, combine 60g of heavy whipping cream and 7g of granulated sugar. Whip using a hand mixer or whisk until stiff peaks form – the cream should be thick and hold its shape.
Step 5
Carefully spoon or pipe the whipped cream over the espresso mixture, creating a luscious topping. Finally, garnish with the small pieces of Yakgwa. The chewy texture and sweet honey notes of the Yakgwa will perfectly complement the latte.
Step 6
Voila! Your delightful Yakgwa Cream Latte is ready. Enjoy this harmonious blend of traditional Korean flavors and modern coffee culture for a truly special treat!
