As the last (hopefully) cold snap rolls through my city, I am reminded of my need for warm beverages. Sweet potato lattes are popular in Korea, served as a drink option in most coffee shops and available for purchase as instant packets in supermarkets. Made with almond milk and real sweet potatoes, my version is lighter, nuttier, more nutritious, and non-artificial. For a more autumn flavor, add a dusting of cinnamon and nutmeg.
Ingredients (serves four)
1 medium-sized sweet potato
3 cups almond milk (plus more if needed)
3 tablespoons honey
1 vanilla bean (2 tsp vanilla extract may be substituted)
1. If you wish to peel your sweet potato, this is where you should begin. I, however, like to consume the skin, as it adds more nutrients and fiber to the drink (the potato will be blended and strained of any large peel pieces). To keep the skin, just use your knife to remove small blemishes. Dice your potato into chunks, and steam until tender, about 10 minutes.
2. Meanwhile, on the stovetop, simmer 3 cups of almond milk in a saucepan. Split the vanilla bean pod and scrape out as many of the seeds as possible, adding them and the pod halves to the saucepan. Simmer for 5 minutes, before fishing out and discarding the vanilla bean pod halves.
3. Transfer the steamed sweet potato to a food processor, add the heated almond milk, and blend until very smooth. Strain the mixture back into the saucepan, add the honey, and simmer for a few more minutes, adding more almond milk if a thinner consistency is desired.
4. Serve hot, with cinnamon and nutmeg available.