Korean Sweet Potato Latte
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Roasted sweet potato is much sweeter than boiled, which is why 220g of it goes into this latte.
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It is blended with half the milk first to get rid of the fibers, then warmed in a pot with the rest, and the bottom catches quickly unless the spatula keeps scraping.
Ingredients
Instructions
- 1
While the roasted sweet potato is still slightly warm, peel 220g and remove any dark or tough spots.
Mash the flesh in a bowl with a fork until no large fibers or firm chunks are visible.
- 2
Add the mashed sweet potato and 225ml of the milk to a blender, then blend for about 40 seconds until smooth.
Stop once, scrape down the sides, and blend briefly again so the latte will not feel grainy.
- 3
Transfer the puree to a pot, pour in the remaining 225ml of milk, and set it over medium-low heat.
Stir in 1tbsp honey, 0.1tsp salt, and 0.5tsp vanilla extract before the milk gets hot.
- 4
Warm the mixture for about 4 minutes, stirring across the bottom and edges of the pot with a spatula.
When steam rises and small bubbles appear on the surface, lower the heat to prevent scorching.
- 5
If the latte looks thin, stir for 1 more minute to concentrate the sweet potato flavor.
If it is so thick that spatula marks hold, add up to 50ml more milk a little at a time.
- 6
Divide the warm latte into cups and sprinkle 0.25tsp cinnamon evenly over the surface.
Serve it right away while hot, or chill the mixture first and pour it over ice for a cold version.
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