Must try recipes

A Korean café in your kitchen.

Twenty-five recipes: five Korean broths, nine lattes, seven smoothies, two spritzes and two you eat with a spoon. Filter by flavour, open the menu, or just turn the page.

01 / 01

The method

Every recipe in the book runs on the same four steps, soups included. Learn it once and you can improvise the rest.

  1. Measure a scoop

    Most recipes scoop = 1 tbsp. Matcha, Coffee, Lucuma, Turmeric, Broth = 2 tsp.

  2. Make a concentrate

    Whisk the scoop into 2 tbsp of water. Every recipe in this book starts here.

  3. Whisk it smooth

    Frother, small whisk, or a lidded jar shaken hard. No lumps, no grit.

  4. Add everything else

    Milk, ice, fruit, hot broth. It all goes onto the concentrate, never the other way round.

The one rule: powder only goes into milk when a frother or a blender is doing the work. Everywhere else, water first.
Optional tweaks: ice first for a layered café look · swap milk for oat, almond or coconut · warm milk to 60 °C rather than boiling to keep the texture silky · blend with half a frozen banana for a thicker cup.

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How to dose it

Serving size

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Servings per container

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Directions

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