This makes perfect sense! That was my first thought when I tasted the Sweet Potato Latte served at Yakini Q Cafe in San Francisco’s Japantown. Sweet Potato puree mixed with steamed milk, and on that day I opted to get a shot of espresso added in. Yes! Yes! I was so excited when ordering my beverage that I proceeded to do a happy dance right then and there. Starbucks’ Pumpkin Spiced Latte has nothing, I mean not… a… thing on Yakini Q’s Sweet Potato Latte. Once I got my drink, I found a chair in the back of the cafe and slowly enjoyed every single sip with eyes closed. It was like tasting happiness in a cup – I kid you not. Naturally, I had to figure out how to replicate this amazingness, so I asked the barista some questions. To my surprise the Sweet Potato Latte is a not a signature drink unique to the cafe, rather it’s a traditional Korean beverage served without espresso. Upon asking other friends about my new found discovery most were well aware of said beverage, which begged me to ask, “Why have you been holding out on me?” I had to take a minute to explain that if we were to go on being friends all amazing food experiences must be shared regularly. Thankfully we now have an agreement. Glad that’s settled.
Readers, rest assured I would never, ever, ever, never keep such essential life-changing information from you. Thirteen Plums is a place of sharing. You’ll find the recipe below. Go ahead, treat yourself. I’m thinking I’m going to whip up a batch on Christmas morning to enjoy while opening presents. Happy Holidays folks!
Sweet Potato Latte
*As mentioned earlier, if you would like to add an extra kick pour in a shot of espresso and you’ll be on your way.
- 1 medium sized sweet potato ( any kind will do, I prefer the garnet variety because of the deep orange color. )
- 1 1/2 cups warmed milk
- 2 tablespoons simple syrup or the same amount of Agave or Maple Syrup
- 1/8 teaspoon cinnamon
1. Wash, peel and dice the sweet potato(es). The cut of the sweet potato doesn’t have to be exact.
2. Place cut sweet potato into a pot, cover with water and bring to a boil until fork tender. Then drain.
3. Into a blender add: warmed milk, 1/4 cup of the cooked sweet potato, simple syrup, cinnamon and blend
4. Pour into your favorite mug.
5. Optional: Garnish with a dash of cardamom and/or nutmeg. In this instance I went wild and crazy and added both. Cheers!