Name: Kinako Milk Recipe | with roasted soya flour | 5 mins.
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Cuisine: Japan
Ingredients: 500 ml whole milk; 4 tbsp Kinako; 2 tbsp sugar; 4 tbsp warm water

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There are days when you just want to treat yourself to a little break. And that’s exactly what Kinako milk is perfect for. The drink is quick to make, pleasantly mild and, thanks to the roasted soya flour (Kinako), has a slightly nutty, almost peanut-like flavour. Whether in the morning to start the day or as a cosy after-work drink: Kinako milk is perfect for any occasion and tastes simply delicious whether served warm or cold.

I first tried this version in Japan when I ate a hot Dango with Kinako. The aroma was so distinctive that I was determined to try it as a drink later on. Since then, warm kinako milk has been my favourite little “Hug in a Mug”, and on hot days I like to go for the iced version with ice cubes.

What exactly is Kinako?

Kinako (きな粉) is finely ground, roasted soya bean flour and a staple of traditional Japanese cuisine. It is mainly used in sweet dishes, for example as a topping for Mochi, daifuku or Warabi Mochi. The roasting process gives Kinako a warm, nutty aroma that is somewhat reminiscent of peanuts, but with a lighter and more delicate flavour.

In addition to the classic yellow Kinako, there are also varieties made from black soya beans (kuro-mame Kinako). These are even more nutrient-rich and also contain antioxidants.

How to make your own kinako milk: Here’s how

The great thing about soy milk with Kinako is that you only need a few ingredients and it’s really quick to make.

The main ingredients are:

Kinako: provides the nutty, earthy flavour and makes the milk so special.
Milk: Traditionally made with whole milk, but oat, soya or rice milk also work wonderfully.
Sweetener: A spoonful of sugar, honey or maple syrup brings out the flavour and rounds off the drink.

Here’s how it works:

First, mix the Kinako with a little hot water. This prevents lumps. Then add it to the pan with the milk and your sweetener, heat briefly (but don’t boil) and it’s ready to serve. For the iced version, mix the Kinako and sugar mixture with a little water, add ice cubes and cold milk – done.

Popular variations:

Kinako milk is incredibly versatile:

Iced Kinako Latte: Stir 2 tsp Kinako and the sugar into 2 tbsp hot water until smooth and everything has dissolved. Fill a glass with ice cubes and pour about 6 tbsp cold oat milk (or another plant-based milk) over the top. Pour the Kinako and sugar mixture into the glass, give it a good stir – and you’re done!
As a Kinako latte: Using a milk frother, you can whip up a creamy latte in no time – ideal as an alternative to a cappuccino.
With Matcha: Stir some matcha powder into the warm or cold milk. This is a great energy boost with a superfood factor.
With black sesame: Add a little black sesame paste or toasted sesame for an even more intense flavour.

Kinako milk tastes particularly good with Japanese desserts such as Mochi, Dango or a slice of sweet chestnut cake.

Have you ever made your own Kinako milk? Perhaps even with your own personal twist – a little sweeter, with oat milk instead of whole milk, or a pinch of cinnamon on top? I’d love to hear in the comments how you like to drink your Kinako milk best. Have fun trying it out and いただきます Itadakimasu!

Kinako milk

Serves 2 | 5 minutes | 270 kcal

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This favourite Japanese drink packs a punch: Kinako milk is made with just three ingredients, has a pleasantly sweet taste and, thanks to the roasted soya flour, an incomparable nutty aroma. You can enjoy the milk warm or serve it as an iced latte – perfect for working from home, as a little afternoon break or as a special drink for guests. It takes just 5 minutes to prepare.

Ingredients (2 servings)

500 ml whole milk (or oat milk, soya milk, rice milk)
4 tbsp (slightly heaped) Kinako (roasted soya bean flour)
2 tbsp sugar (alternatively honey, rice or maple syrup, Kuromitsu)
4 tbsp warm water (approx. 80°C)

Optional for Iced Kinako Latte:
a handful of ice cubes
1 pinch of cinnamon or black sesame seeds for sprinkling (optional)

Preparation (5 minutes)

Step 1

Gather the ingredients for the warm Kinako milk.

Step 2

Pour 500 ml of milk into a small saucepan together with 2 tablespoons of sugar and heat gently, without letting the milk boil.

Passaggio 3

Meanwhile, in a small bowl, stir 4 tbsp of Kinako into 4 tbsp of hot water until smooth. There should be no lumps left.

Step 4

Now add the Kinako mixture to the warm milk in the saucepan and stir everything well.
When the milk starts to steam slightly, you can pour it into a cup. Serve immediately, perhaps with a small Dango or Mochi on the side.
Done – Itadakimasu!