Clean the soft roots well and wash the soil well with water to remove moisture. And I'm going to grind it using the mixer, so please cut it into appropriate sizes and prepare it.

Put the sliced ginseng in a blender and grind the milk that is less than half of the 200ml milk with ginseng. If you just grind ginseng, it doesn't grind well, so you put in milk and grind it. If it does, you don't have to add milk and grind it. If you use a food processor, you can use this because it's easy to grind even if you don't add milk. I was lazy, so I used a small mixer.

Use a blender to grind finely. If you want the taste to be chewed in your mouth, you can control it on your own. I didn't like it being chewed, so I ground it very finely.

Turn the rest of the milk into steam milk. Make a moderate amount of foam. If you steam it to make too much foam, the milk gets too hot and all the protein is destroyed at the same time. But since you are not an expert, I think it would be good if you could do it according to your preference. If you don't have an espresso machine at home, you can make a lot of foam by using a milk whisk.

Place well-grounded ginseng in a wide, deep cup and add a spoonful of honey. And mix well, pouring in steam milk little by little. Mix it well and put milk foam on the top and sprinkle cinnamon powder, and ginseng latte is done.