Purple Sweet Potato Latte
This popular Korea-inspired drink transforms steamed sweet potato into a smooth, velvety latte with a natural sweetness and creamy texture. Blended with cinnamon and sweetened condensed milk, it pairs perfectly with the richness of espresso and white chocolate. Topped with frothy white chocolate cold foam, this cozy, colorful treat is a delicious twist on a beloved Korean café favorite.
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 1 serving
- 1 small (about 6 ounces) purple sweet potato
- ⅔ cup whole milk
- 1 tablespoon sweetened condensed milk
- ½ teaspoon ground cinnamon
- ice
- 1 double-shot espresso, cooled
- purple sweet potato powder, for garnish
White Chocolate Cold Foam
- 3 tablespoons heavy cream
- 1.5 tablespoons whole milk
- 1 tablespoon white chocolate coffee syrup
Preparation
- Fill a pot with water to a depth of 1 inch, and bring to a simmer over medium-high heat. Place a steamer basket inside the pot. 2. Add the sweet potato; cover and steam until fork-tender, 15–20 minutes. Remove from heat.
- Remove the sweet potato from the steamer, and let cool for about 10 minutes. Peel off and discard the skin. Transfer the flesh to a blender. Add the whole milk, condensed milk, and cinnamon. Blend until smooth and creamy, 1–2 minutes.
- In a separate cup, make the cold foam: Froth together the heavy cream, milk, and white chocolate syrup until thick and foamy, 15–20 seconds.
- Assemble the drink: Pour the sweet potato mixture into a tall glass filled with ice. Add the espresso shot, then top with the cold foam mixture. Garnish with purple sweet potato powder, if desired.
- Enjoy!
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