Seoul Iced Café Latte with Rice Milk and Honey

Light, elegant, and balanced. A tribute to the minimalist aesthetic of Seoul, where coffee is a visual and sensory experience.

In South Korea, cafes are temples of detail. From the texture of the ice to the shine of the glass, everything matters. This Seoul Iced Latte It follows that philosophy, fusing visual art with the pure taste of coffee.

To prepare it, start with a Colombian espresso Floral or fruity notes are ideal. Coffees from the Sierra Nevada or Huila regions are perfect because they offer natural sweetness and a delicate aroma. Let it rest while you prepare the base.

In a tall, clear glass, add crystal-clear ice. Pour 200 ml of cold rice milk, then a teaspoon of yuzu honey (You can substitute with wildflower honey and a touch of lemon zest). Mix gently to combine the flavors.

Slowly pour the espresso over the milk to create visual layers. Garnish with a thin layer of plant-based milk foam and, for an aesthetic touch, sprinkle dried green tea petals or matcha powder on top.

This coffee doesn't seek intensity but harmony: a refreshing, clean and serene drink, perfect for the Korean summer or an afternoon in the Gangnam district.

Barista tip: if you serve it with rice cake tteok Or a chestnut cream croissant, you'll notice how the yuzu highlights the sweet notes of the Colombian bean.

Generated by AI and curated by CIC HofK Coffee

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