These are the five I keep coming back to this fall. Some are flavors I grew up with in Korea, and others are café favorites I like making at home. Nothing complicated. Just a few ingredients and a reason to take a little break.
Hojicha Latte
If you like roasted, nutty flavors, try this one. Hojicha has a gentle toasted taste that goes so well with milk. I like mine with just a little honey so I can still taste the tea.
You’ll need:
- 2 tsp hojicha powder
- 2 tbsp hot water
- ¾ cup hot milk
- 1 to 2 tsp honey or maple syrup
How to make it:
Whisk the hojicha powder with the hot water until smooth. Add the warm or steamed milk, then sweeten to taste. Start with one teaspoon and see if it needs more.
Goguma Latte
This is my favorite. If you haven’t had a goguma latte before, there’s no coffee in it. It’s sweet potato blended with milk, and it’s thick enough that I sometimes have it as an afternoon snack.
Roasting the sweet potato is worth the extra time. It brings out the sweetness, so you might not need much honey.
You’ll need:
- ½ cup mashed roasted Korean sweet potato
- 1 cup milk
- 1 to 2 tsp honey, optional
- A pinch of cinnamon
How to make it:
Blend the peeled, roasted sweet potato with the milk until smooth, then warm it gently in a saucepan. Taste before adding honey. Pour into a mug and finish with cinnamon. If it’s too thick, add a little more milk.
Yuja Tea
I grew up calling this yuja tea. This barely counts as a recipe, but it’s too good to leave out. A jar of yuja preserves in the fridge means you can make something warm without getting out a whisk or a blender.
I like eating the little pieces of citrus peel at the bottom with a spoon.
You’ll need:
- 2 to 3 tbsp yuja or yuzu preserves
- 1 cup hot water
How to make it:
Stir the preserves into the hot water. Start with two tablespoons, then add more if you like it sweeter or stronger.
Yuanyang
For when I want something stronger, I make this easy home version of yuanyang. You can taste both the tea and the coffee, with condensed milk bringing everything together.
Brew the tea strong so it doesn’t disappear into the coffee.
You’ll need:
- ½ cup strong brewed black tea
- ¼ cup hot coffee
- 2 to 3 tbsp sweetened condensed milk
How to make it:
Mix the hot tea and coffee, then stir in two tablespoons of condensed milk. Taste before adding the rest. I’d start with less if you usually drink your coffee without sugar.
Black Sesame Latte
I love black sesame in desserts, so having it in a warm drink makes sense to me. It’s rich and toasty, and I like that it doesn’t need to be very sweet.
Smooth black sesame paste gives you a creamier drink. Ground sesame works too, but you’ll notice a little more texture.
You’ll need:
- 2 tbsp black sesame paste
- ¾ cup hot milk
- 1 to 2 tsp honey, to taste
How to make it:
Whisk the sesame paste with a small splash of hot milk until smooth, then gradually add the rest. Sweeten to taste. If your sesame paste is already sweetened, try it before adding honey.
Goguma is still my first choice, but black sesame is a close second. If you make one, tell me what you think. I’d also love to know what you’ve been drinking lately.