After a brief period of warmth, it seems winter has returned with a few extra chilly days. This Goguma Latte (고구마 라떼) is a perfect break from the cold. Sweet potatoes are steamed, then blended with milk and a little sugar. Top with frothed milk, ground cinnamon, and chopped walnuts for some extra warming flavor.
If possible, try to use sweet potatoes with a purplish skin and pale flesh for a creamy, light latte. I found the ones photographed below at Whole Foods labelled as Japanese sweet potatoes. I have also come across them in Asian food markets specializing in Korean and Japanese ingredients. Use a purple fleshed sweet potato (known as Jasaek Goguma/Okinawan Sweet Potato) for a striking purple color- Jasaek Goguma Latte (자색 고구마 라떼).
I topped the latte with chopped walnuts, but almonds are also popular. I have also seen other recipes use maple syrup instead of sugar.
I made the froth milk topping by heating some milk in another saucepan and using an immersion blender. You can also use a jar with a lid and the microwave or a french press.
Looking for more sweet potato recipes? Try Goguma Mattang (Korean Caramelized Sweet Potatoes), Ducana (Antiguan Sweet Potato Dumpling), and Sweet Potato Pie.
Goguma Latte (Korean Sweet Potato Latte) Recipe
Adapted from My Korean Kitchen
Goguma Latte (Korean Sweet Potato Latte)
- 8 ounces sweet potato one with purple skin and pale flesh if available
- 2 cups milk
- 1-2 tablespoons raw or granulated sugar
- Frothed milk
- Ground cinnamon
- Finely chopped walnuts
- Peel the sweet potato and cut into 1 inch pieces. Arrange the pieces in a steamer and cook until tender, 20-25 minutes.
- Transfer the pieces to a blender. Add the milk and blend until smooth. Pour into a small saucepan and place over medium-low heat. Whisk in the sugar and continue to whisk until heated through, about 5 minutes.
- Divide among serving glasses. Top with frothed milk, cinnamon, and walnuts. Serve immediately.