Ingredients:

  • 1.5 tbsp (22g) toasted black sesame paste (kuro neri goma)
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (1.25ml) pure vanilla extract
  • 1 pinch sea salt
  • 1 cup (240ml) whole milk

Instructions:

  1. Warm the paste. Place 1.5 tbsp toasted black sesame paste into your small saucepan over low heat for 30 seconds. Note: This softens the oils and makes it easier to incorporate the liquid.
  2. Add sweeteners. Stir in 1 tbsp maple syrup, 1/4 tsp vanilla, and a pinch of salt. Watch for a light sizzle as the syrup hits the warm paste.
  3. Create the slurry. Pour in just 2 tablespoons of the whole milk. Whisk vigorously until a smooth, glossy paste forms.
  4. Incorporate the rest. Gradually pour in the remaining milk while whisking constantly.
  5. Heat the mixture. Increase heat to medium. Heat for 3 minutes until tiny bubbles form around the edges but before it reaches a rolling boil.
  6. Froth the milk. If using a hand frother, insert it at a 45 degree angle just below the surface. Note: This introduces air to create a velvety microfoam.
  7. Check the temperature. Target 155°F (68°C) for the best flavor; going higher can scald the milk and turn it bitter.
  8. The final pour. Pour the mixture into your mug, holding back the foam with a spoon, then dollop the foam on top.
  9. Garnish and serve. Sprinkle a few toasted sesame seeds on top for a bit of shatter and crunch.