Sweet Potato Latte from China and Korea
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sweet potato (s)
- 500 ml milk
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Peel and halve the sweet potato. Steam the halves in a water bath, e.g., in the rice cooker about 30 minutes, until the potato crumbles slightly. If you have a very large sweet potato, half of it is enough, as the taste is relatively intense.
- Cut the sweet potato into pieces and place in a container to mix. Add the milk until approx. 500 ml is filled. Puree the mixture with the blender until you have a drinkable liquid. If necessary, add a little more milk to achieve the desired consistency.
- Briefly heat the mixture together with 1 teaspoon of sugar (or as you like) in a saucepan on the stove. To make the latte frothy, briefly hold the hand blender or a milk frother in the pan.
- Pour the drink into glasses and serve hot.
- Serving suggestion: a cap of frothed milk, on which you can e.g., sprinkles a few almond slivers or cinnamon, looks even more attractive.
- In China, I always drank this with purple sweet potatoes. If those are hard to come by with you, yellow ones will also work.
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