Black Sesame Brown Sugar Latte Recipe

Toast sesame

In a dry skillet over medium heat, toast 0.5 cups black sesame seeds, stirring frequently, until fragrant and slightly popping, about 3–4 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.

Grind sesame

Transfer toasted sesame to a spice grinder or high-speed blender and grind to a fine paste. It’s okay if a little texture remains—aim for a smooth, spreadable consistency (about 30–60 seconds).

Simmer sesame mixture

In a small saucepan, combine the ground black sesame, 120 ml water, 2 tablespoons granulated sugar, and 2 tablespoons milk powder (if using). Warm over medium-low heat and whisk until sugar dissolves and mixture becomes a loose, emulsified paste, about 3–4 minutes. Do not boil. Remove from heat and set aside.

Combine 0.25 cup dark brown sugar and 60 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in 0.25 tsp vanilla extract. Keep warm.

Prepare 2 shots of espresso (or 60 ml strong brewed coffee). Meanwhile, heat 1.5 cups milk until steaming but not boiling (about 65–70°C / 150–160°F). If you prefer a foamy latte, froth the milk using a steam wand or handheld frother until velvety foam forms.

Assemble base: In each serving glass (about 12–16 oz capacity), add 1–2 tablespoons brown sugar syrup to the bottom (adjust to taste). Add 2–3 tablespoons black sesame base (from the saucepan) and stir to combine with the syrup. If the sesame paste is very thick, thin it with a splash of hot milk until pourable.

Pour the hot milk over the sesame-syrup mixture, holding back foam with a spoon if desired. Add the espresso shots on top, pouring slowly to create some layering. Stir gently to integrate, tasting and adjusting sweetness with extra brown sugar syrup if needed.

Whip cream

In a small bowl, whip 0.5 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form. Do not overbeat—aim for a light, pillowy texture.

Top each latte with a generous dollop of the whipped cream. Drizzle a little extra brown sugar syrup over the cream (about 1/2 teaspoon per cup), then sprinkle 1 teaspoon toasted crushed black sesame and 1 teaspoon brown sugar for crunch and visual contrast. Serve immediately.