This kinako cream top is about to change the way you make drinks at home! It’s a lightly sweetened, pourable cream made with kinako (roasted soybean flour).
Pour this over your favorite warm or iced drinks. Nutty, subtly sweet, and just a little salty, it takes about 5 minutes to make and elevates everything it touches.
Think of it as a Japanese-inspired spin on the cold foam and cream tops you see at specialty coffee shops.
What is a Cream Top?
A cream top (also called a cold foam or cream foam) is a light, pourable layer of lightly whipped cream that floats on top of a drink. It’s not stiff whipped cream. It should be thick enough to sit on top of your drink but thin enough to sip right through.
How to Use Kinako Cream
This cream top is super versatile. Spoon or pour it over the following options:
- Hojicha latte (iced or hot)
- Matcha latte (iced or hot)
- Cold brew or iced coffee
- Espresso based drinks like lattes, cappuccinos, americanos
- Iced milk or warm milk
- Milk tea (iced or hot)
Honestly, if it’s a drink you enjoy with milk, this cream top probably belongs on it!
Tips
- Sift the kinako powder if it is lumpy before mixing with other ingredients
- Don’t over-mix. Stop when it’s just slightly thickened. Over-whipped cream will be too stiff to pour smoothly.
- Sweetness is personal. Start with the recommend agave measurement. Taste and adjust to your preferences.
- Make it ahead. Cream top keeps in the fridge in a covered container for up to three days. Stir gently before using.
Where to buy kinako?
Look for it at Japanese grocery stores like Mitsuwa, Marukai, or Tokyo Central. Occasionally you may also find it at well-stocked Asian supermarkets (99 Ranch Market, H-Mart). I ordered my online through Weeee! or Amazon’s.
Kinako Cream Top
Ingredients
- 120 g heavy cream
- 20 g whole milk , or 2% reduced fat milk
- 10 g kinako powder
- 10 g agave syrup, or maple syrup
- pinch kosher salt, or flaky sea salt
Instructions
- Combine heavy cream, milk, kinako, agave syrup and salt in a jar (or similar vessel). Use a whisk or electric milk frother to agitate until mixture slightly thickens.
- Pour or spoon directly over your assembled drink of choice. Finish with a dusting of kinako on top.
Notes
- This makes enough for about 4 average sized beverages.
- Adjust sweetness to your liking.
- Store in a covered container in the fridge for up to three days. Stir gently before use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Kinako Matcha Latte
For one serving: Dissolve 1 ½ teaspoons (4 grams) high-quality matcha in 2 oz hot water (about 175°F). Mix in 6 oz milk of choice and 1 teaspoon sweetener of choice (such as maple syrup or agave syrup). Pour into serving glass 2/3 filled with ice. Top with about 1/4 cup kinako cream top.
