Korean Cafe-Style Black Sesame Cream Latte (1 Glass)

Keep milk and cream chilled. Brew two espresso shots and let them cool briefly. Use a clean glass and whisk.

Mix 60 g chilled cream, 10 g sugar and 15 g roasted black sesame powder in a bowl.

Whisk until thick but still slowly pourable from a spoon; do not beat to stiff peaks.

Fill about two-thirds of a clean glass with ice, pour in 120 mL milk, then slowly add the cooled two espresso shots.

Slowly spoon on the black sesame cream. Whip the remaining 15 g plain cream until thick, then place a spoonful in the center.

Serve immediately. Do not leave this dairy drink at room temperature; discard if it has sat out for more than 2 hours.