Have you ever tried a flavor that tastes like a cross between peanut butter and black sesame? Kinako is a roasted soybean flour that is exactly that! It’s roasted, nutty, and slightly sweet, which makes it the perfect pair to umami matcha. This kinako cream top matcha latte is super delicious and easy to make, with just a few ingredients!

Here’s how to make this creamy kinako matcha latte at home!

What is Kinako?

Kinako or きなこ is roasted soybean flour, made by roasting and grinding soybeans into a fine flour. While the name has “flour” in it, it’s most used as a topping on food for a flavor enhancer rather than a baking flour. In Korean, it’s called konggaru!

The flour has a nutty and slightly sweet flavor, and you’ll find it on wagashi (Japanese sweets) or mochi. For extra sweetness, the soybeans are sometimes milled with sugar. Nowadays, you can even find kinako-flavored lattes, milk, and even shaved ice!

While being delicious, it’s also nutritious! Soybeans are known healthy foods thanks to their high protein and fiber content. So, through association, tofu and kinako are also good for you!

Do Kinako and Matcha Go Together?

I love how kinako and matcha taste together. Kinako has a nutty and slightly savory flavor, which works insanely well with matcha’s similarly savory flavor. They balance out nicely and are the perfect sweet and savory combination. Plus, they’re both technically superfoods, so it’s a great protein and antioxidant boost.

Often, you can have the two in latte form, with a kinako-flavored milk or in a cream top, like in this recipe! I find the extra creaminess adds a nice balance; otherwise, the roasted flavor can be quite strong.

What is Kinako Cream Top?

First, a cream top is just sweet cream cold foam, which is whipped cream and a little bit of milk to make it soft and fluffy. You’re probably most familiar with it thanks to Starbucks. But cream tops can also just be a softly whipped cream, with no milk added.

To make it kinako flavored, you add some kinako powder to the cream before whipping. The powder blends nicely with the cream and makes the perfect topper for this matcha latte! You could also whip it until it becomes whipped cream, but then it loses that soft, fluffy texture.

Where to Buy Kinako Powder

Kinako powder is still a niche flavor, so you won’t find it in major American supermarkets. However, you’ll definitely find it in your local Japanese or Korean grocery store! Look for a plastic package with the words kinako or roasted soybean flour on it; it will be a light yellow powder and most likely have pictures of mochi covered in kinako on the package.

At the Korean store, look for a similar package with the words bokkeun konggaru 볶은 콩가루 on it. Konggaru itself is just raw soybean powder and won’t have the delicious flavor we are looking for.

If you can’t find kinako, you can also make it at home! You just roast dried soybeans in the oven, then grind them into a flour with a flour mill machine or attachment. You could also use a mortar and pestle, but that would take much longer, and the flour might not be as fine.

Why You’ll Love This Recipe

• It’s delicious and a yummy Japanese flavor combo!
• You get to experiment with a new flavor.
• Good practice for a cafe-style drink at home.
• The cream top is heavenlyyyy.

Kinako Cream Top Matcha: What You’ll Need

You’ll need:

• A handheld frother
• A glass cup (for the pretty layers!)

Ingredients:

• 1 tbsp kinako powder
• ¼ cup heavy cream
• 2 tbsp milk
• 1 tsp sugar or sweetener
• 1½ tsp matcha powder
• ¼ cup water
• 1 cup milk
• 1 cup ice

Kinako Cream Top Matcha Latte Recipe

1. Make Kinako Cream. Add kinako powder, sweetener, milk, and heavy cream to a small cup or bowl. Using a handheld frother or whisk, whisk for 10-20 seconds or until the cream doubles in size and is soft and fluffy. Avoid overwhipping; otherwise, you will get kinako whipped cream.
2. Whisk Matcha. Soak matcha chasen in warm water for 2 minutes. Sift matcha powder into a matcha bowl and add water. Then, whisk in a zigzag motion for 20-30 seconds using the chasen until a froth forms on top, similar to espresso crema.
3. Assemble Drink. Add ice, milk, and whisked matcha to a separate glass, then top with the kinako cream. Garnish with a dusting of kinako!
4. Mix and Enjoy!

Tips for the Best Flavor

• Use a Cafe-Grade Matcha: There’s a lot of discourse about using a ceremonial grade vs cafe-grade matcha for lattes. If you use a really expensive matcha (one that’s designed to be drunk as usucha or koicha) in a latte, the milk masks the nuanced, yummy flavors that make the powder so good. For lattes, a more bitter and stronger-flavored matcha is usually ideal!
• Seal Kinako Powder Well: After using the kinako, make sure to store it in an airtight package so that it doesn’t become stale. When exposed to air, it will slowly lose its flavor and taste less nutty and roasted. The same goes for matcha, too!
• Aim for a Loose Cream: The soft, fluffy cream texture is essential for any cream top drink. The cream needs to be pourable; you shouldn’t need a spoon to get the cream out of the cup. The looser consistency blends much easier into the matcha latte compared to whipped cream, which ends up separating later on.

Substitutions

• Heavy Cream Substitute: You can make this dairy-free by using a vegan, oat, or coconut heavy cream, which still adds a nice, fatty cream top and all the flavor. I personally like the vegan alternative to heavy cream best because it has a neutral flavor.
• Milk Substitute: You can swap milk for your favorite dairy-alternative milk like oat, soy, pistachio, etc. I personally like oatmilk the most, but use whatever you have in your pantry!
• Sweetener: Instead of sugar, you can use maple syrup, agave, monkfruit, stevia, etc. The kinako flavor is quite strong, so it can mask any subtle flavor differences from the sugar. Brown sugar is also a great pairing with kinako, which is popular in desserts and mochi.

Frequently Asked Questions

What does kinako taste like?

It tastes very similar to a cross between peanut and black sesame powder (or butter), but with a more roasted and nutty flavor. It’s also slightly sweet and less savory than peanuts and sesame.

Is kinako powder the same as soy flour?

Yep, but kinako is roasted while soy flour is not. Kinako means “yellow powder” in Japanese, and the color is after the soybeans have been roasted.

Can you make kinako powder at home?

Yes! You need to roast dried soybeans until they’re golden brown in color, then mill them with a flour mill or other grinding method until you get a fine powder.

Is kinako powder healthy to eat?

It’s actually very healthy! Soybeans are packed with protein, fiber, and nutrients, which make them a superfood. Sprinkle it on yogurt, oatmeal, or add it to smoothies and milk!

What is kinako matcha?

It’s a kinako-flavored matcha latte! You can add a spoonful to the milk or make it into a paste, then add it to your drink. It’s basically the classic version of this kinako cream top matcha latte.

Other Creamy Matcha Lattes to Try

After you make this kinako cream matcha latte, I’m sure you’re curious about other delicious matcha recipes. Here are some of my favorites you should try next:

• Matcha with Pumpkin Cold Foam
• Ube Cream Matcha Latte
• Mango Cream Matcha Latte
• Date Cream Top Matcha Latte
• Pistachio Cream Matcha Latte