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 Balhyo Cha infused milk, instead of regular milk, along with Balhyo Cha Syrup.
Sweet potatoes and Balhyo Cha create such a perfect balance in tastes. The pleasant flavours of chocolate and roasted grain of Balhyo Cha 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 Balhyo Cha Syrup yet, please click here to see how to make it.
Ingredients (1 serving):
· 3-4g or 1 heaping tablespoon Balhyo Cha
· 1 cup or 240ml milk
· 1 (70-80g) small sweet potato
· 1 tablespoon Balhyo Cha Syrup or honey
· cinnamon powder
1) Add Balhyo Cha leaves in milk and refrigerate for 24 hours. Make sure the lid is tightly closed.
2) When Balhyo Cha 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 Balhyo Cha infused milk for 2 minutes to warm it up.
8) Add the warm Balhyo Cha milk, steamed sweet potato and Balhyo Cha 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!