Homemade Sweet Potato Lattes
When my friend Michael asked if I wanted a “Goguma Latte” at All About phụ vương Tea in Oklahoma, my exact response was “a gogu-what?”
Per usual, I agreed to lớn try something new, because what’s there khổng lồ lose, right?
Michael promised me the drink was delicious… & he was NOT lying!
Goguma lattes are also known as Korean Sweet Potato lattes & generally consist of sweet potato puree, milk and sweetener, with the option of adding green tea or espresso for a little kick of caffeine!
After experiencing the amazingness of the “Goguma Latte” in Oklahoma, I attempted lớn find a coffee shop in San Diego where I could purchase the delectable beverage on a regular basis.
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I googled, yelped, binged & nothing, no goguma latte’s lớn be found, so I did what I do best, I went into the kitchen & made my own!
Ingredients (makes 1 latte)
1 cup cooked sweet potato (app 1 small sweet potato)1 một nửa cups milk (coconut, soy, almond or regular)1 tbsp honey1/2 tsp ground cinnamon1 green tea bag (or 1 tbsp green tea powder)Puree the cooked sweet potato & milk in a blender.
Add the mixture to a small pot on the stove over high heat then địa chỉ the honey.
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Bring the mixture to a boil.
Once the latte comes to a boil, showroom the sweet potato mixture to a mug with the green tea bag.
Remove the bag after 3-4 minutes then dust the cinnamon on top. I attempted a heart shape… got kinda close 😉
I then spotted a few pistachios left from my Pistachio Basil Crusted Tilapia and decided khổng lồ crush a couple up & sprinkle them on top!
Adds a little color, flavor và crunch, but totally optional 😉
I hope you’ll trust me, lượt thích I trusted my friend Michael, và try this delicious Korean favorite at home!
*Leftover cooked sweet potatoes are perfect for this recipe! As mentioned in the ingredients menu above, 1 small sweet potato equals about 1 cup. If cooking the sweet potato specifically for this recipe simply place the sweet potato in a 350° oven for 45 minutes or until soft to the touch. Allow khổng lồ cool, peel, then puree!
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originally published February 28, 2013 — last updated July 16, 2019 // 8 Comments
