Balhyocha Sweet Potato Latte
Korean sweet potatoes are the best in autumn and winter. Roasted or steamed sweet potatoes are a favourite snack for Koreans in those seasons. Having roasted sweet potatoes sold by street vendors is one of my best winter time memories in Korea.
When I lived in Korea, I also used to grab sweet potato latte (coffee not included) from time to time on the way to work or between work for a light breakfast or a snack that could lightly fill my stomach.
When sweet potatoes recently came out in Korean supermarkets in Toronto, I wanted to make sweet potato latte using Balhyocha infused milk, instead of regular milk, along with Balhyocha Syrup.
Sweet potatoes and Balhyocha create such a perfect balance in tastes. The pleasant flavours of chocolate and roasted grain of Balhyocha go great with sweet potatoes. It gives you a very flavourful cup of latte.
If you are not sure how big or small a sweet potato should be in order to make a cup of latte, please see the photo below.
If you haven't made Balhyocha Syrup yet, please click here to see how to make it.
Ingredients (1 serving):
· 3-4g or 1 heaping tablespoon Balhyocha
· 1 cup or 240ml milk
· 1 (70-80g) small sweet potato
· 1 tablespoon Balhyocha Syrup or honey
· cinnamon powder
Instructions:
1) Add Balhyocha leaves in milk and refrigerate for 24 hours. Make sure the lid is tightly closed.
2) When Balhyocha is cold brewed in milk, strain the leaves.
3) Wash a sweet potato, and place it in a steamer basket in a pot and bring the water to a boil.
4) Using a chopstick or a fork, prick the sweet potato to see if it is well-steamed.
5) Take the sweet potato out of the steamer basket and let it cool.
6) Peel the sweet potato.
7) Microwave the Balhyocha infused milk for 2 minutes to warm it up.
8) Add the warm Balhyocha milk, steamed sweet potato and Balhyocha Syrup or honey in a food processor or blender, and blend until the mixture is smooth and fine.
9) Serve in a mug and sprinkle cinnamon powder on top.
Enjoy the tasTEA latte!