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1 tbsp Kinako powder (roasted soybean flour)

1 tsp Sugar, honey, or maple syrup (adjust to taste)

1 cup (240ml) Milk of choice (Soy milk or Oat milk recommended)

Optional: A pinch of salt to enhance flavor

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1. Create a Paste: In your mug, mix the kinako powder, sweetener, and a small splash of hot milk (or hot water) until it forms a smooth paste. This is crucial to prevent lumps.

2. Heat Milk: Warm the remaining milk in a saucepan or microwave until steaming.

3. Combine: Pour the hot milk into the paste, stirring constantly.

4. Finish: Garnish with an extra sprinkle of kinako powder on top.

Variations

Iced Kinako Latte: Mix the kinako, sweetener, and a small amount of hot water/milk to create the paste, then fill the glass with ice and pour over cold milk.

Kinako Hojicha Latte: Whisk 1 tbsp of Hojicha (roasted green tea) powder with 50ml hot water, then add the kinako paste and frothed milk.

Kinako Coffee Latte: Add 1 tsp of instant coffee to the base mixture before adding hot milk.

Kuromitsu Kinako Latte: Replace sugar with Kuromitsu (Japanese black sugar syrup) for a deeper, caramel-like flavor.

Tips for the Best Latte

Avoid Lumps: Always make a paste with the powder and a small amount of liquid first.

Froth: Use a handheld milk frother to make the latte extra creamy.

Pairing: Kinako pairs very well with brown sugar, honey, vanilla, or cinnamon.