Sweet Potato Latte Recipe
Autumnal Sweet Potato Latte with Salted Caramel Flavours
Equipment
- Steaming basket
- Saucepan + lid
- Blender
- Kettle
Ingredients
- 170 ml of boiling water - for tea
- 100 ml of whole milk
- 50 grams of sugar
- 35 ml of water - for syrup
- A pinch of salt
- 1-2 heaped teaspoon of sweet potato puree
- 2 teaspoons of black Assam tea
Instructions
- Wash, peel and cut the sweet potato into smaller, equally sized cubes.
- Add about 1 inch of water into a saucepan and then place a steaming basket in the saucepan. Water should not touch the bottom of the steaming basket.
- Add sweet potato cubes and cover with a lid. Turn on the heat and steam it for around 20 minutes or until soft.
- Take out the steaming basket from the saucepan, drain the water, put steamed potatoes back into the saucepan and use a potato masher to mash it into a puree.
- In a kettle, bring fresh water to a boil. Steep 2 teaspoons of black tea leaves in 150-170 ml of water at 100 degrees Celsius for about 5 minutes. Strain into a blender.
- Add sweet potato puree to the blender and blend for a couple of seconds. If you used a blender instead of a potato masher, this step is optional. However, it will give a much nicer texture to your latte.
- Pour the tea into a serving cup.
- Add brown sugar and water into a heavy-bottom saucepan. Let the sugar dissolve completely in a very low heat. Let it simmer for a few minutes. Turn off the heat. Optionally, add a spoon of condensed milk or whipping cream, a pinch of salt and stir.
- Add 1/2-1 tablespoon of caramel syrup into the tea.
- Top it up with steamed and frothed milk.