Pumpkin Spice Latte with Korean Sweet Potato Cream Top

A classic fall drink with an Asian-inspired twist featuring roasted Korean sweet potatoes as a smooth, naturally sweet cream top.

By @tasteofhome

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups roasted Korean sweet potato
• 250 mL cold unsweetened soy milk
• 0.25 tsp cinnamon
• 400 mL espresso/brewed coffee
• 0.5 cup pumpkin puree
• 1 Tbsp maple syrup
• 2 cups unsweetened soy milk
• 0.25 tsp date sugar
• 0.25 tsp cinnamon
• 0.25 tsp nutmeg
• 0.25 tsp pumpkin spice blend
• 0 ice
• 120 mL pumpkin milk
• 100 mL coffee or espresso
• 0.25 cup sweet potato cream top

Instructions

1. Blend 1.5 cups of roasted Korean sweet potato, 250 mL of cold unsweetened soy milk, and ¼ tsp of cinnamon together until thick, smooth, and creamy. Set aside.
2. Brew 400 mL of espresso or brewed coffee if needed.
3. Whisk ½ cup of pumpkin puree, 1 Tbsp of maple syrup, 2 cups of unsweetened soy milk, ¼ tsp of date sugar, ¼ tsp of cinnamon, ¼ tsp of nutmeg, and ¼ tsp of pumpkin spice blend together until fully combined and smooth.
4. Fill a glass with ice.
5. Pour about 120 mL of the pumpkin milk into the glass with ice.
6. Add about 100 mL of coffee or espresso to the glass.
7. Spoon about ¼ cup of the sweet potato cream top over the drink.
8. Mix everything together before drinking.
9. Enjoy your Pumpkin Spice Latte with Korean Sweet Potato Cream Top.