I’ve had some pretty rubbish lattes lately. Shamefully, I made them myself at home with instant coffee and microwaved skinny milk.
I’m so sorry, coffee. You deserve much more love than I give you. We had those two messy breakups when I had people growing inside me and I turned to the warm embrace of hot chocolate, but now we’re foolishly back together and I’ve already grown bored of your superficial charms.
So I’m looking for something new. Something warming and creamy and not chocolatey. Something made with veg.
The blogosphere already vaguely introduced me to Korean sweet potato lattes but they were never in my thoughts at the same time as my potato cupboard (yeah, I have one of those: a wicker basket on the shelf below my 97 bags of different flours. It’s a dark cupboard. I found an old tuber of unidentifiable parentage trying to escape from it last week with its newly-grown spindly horror legs).
I’ve used local sweet potatoes since I can’t get any Korean ones, which appear to be a fabulously regal shade of purple. But then, it’s hardly surprising considering I’m not in Korea. I went to Seoul once. It was amazing and I ate a fish with big teeth.
This baby is creamy, spicy, warming, rich and cuddly. The opposite of instant coffee. Don’t raise your left eyebrow at the inclusion of starchy potato. Just try it and you’ll see why these sweet potato/yam lattes are all the hipster rage these days.
- 1 sweet potato (approx 200g/7oz)
- 480ml (2 cups) milk
- 1-2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- small pinch ground cinnamon
- small pinch ground nutmeg
- Bake, steam or boil the sweet potato until soft. Puree in a blender. Add remaining ingredients and blend until smooth. Gently heat in a pan until hot and serve.