Sweet Potato “Goguma” Green Tea Latte

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When my friend Michael asked if I wanted a “Goguma Latte” at All About Cha Tea in Oklahoma, my exact response was “a gogu-what?”

Per usual, I agreed to try something new, because what’s there to lose, right?

Michael promised me the drink was delicious… and he was NOT lying!

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Goguma lattes are also known as Korean Sweet Potato lattes and generally consist of sweet potato puree, milk and sweetener, with the option of adding green tea or espresso for a little kick of caffeine!

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After experiencing the amazingness of the “Goguma Latte” in Oklahoma, I attempted to find a coffee shop in San Diego where I could purchase the delectable beverage on a regular basis.

I googled, yelped, binged and nothing, no goguma latte’s to be found, so I did what I do best, I went into the Little Leopard Book kitchen and made my own!

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Ingredients (makes 1 latte)

  • 1 cup cooked sweet potato (app 1 small sweet potato)
  • 1 1/2 cups milk (coconut, soy, almond or regular)
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1 green tea bag (or 1 tbsp green tea powder)

Begin by pureeing the cooked sweet potato and milk in a blender.

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Add the mixture to a small pot on the stove over high heat then add the honey.

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Next, bring the mixture to a boil.

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Once the latte comes to a boil, add the sweet potato mixture to a mug with the green tea bag.

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Remove the bag after 3-4 minutes then dust the cinnamon on top.  I attempted a heart shape… got kinda close ;-)

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I then spotted a few pistachios left from my Pistachio Basil Crusted Tilapia and decided to crush a couple up and sprinkle them on top! Adds a little color, flavor and crunch, but totally optional ;-)

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I hope you’ll trust me, like I trusted my friend Michael, and try this delicious Korean favorite at home!

*Leftover cooked sweet potatoes are perfect for this recipe! As mentioned in the ingredients list above, 1 small sweet potato equals about 1 cup. If cooking the sweet potato specifically for this recipe simply place the sweet potato in a 350° oven for 45 minutes or until soft to the touch.  Allow to cool, peel, then puree!