Sweet Potato Latte

A sweet potato latte, goguma latte in Korean, is roasted or steamed sweet potato blended with milk and a little honey, served warm with cinnamon and crushed nuts. It is thick and comforting, tasting of chestnut, caramel and warm milk, and it contains no coffee or tea, so it is caffeine-free.

Origin & Story

A Korean café staple

In South Korea, goguma (sweet potato) is a much-loved winter food. Roasted sweet potatoes are sold from street carts in cold weather, and the goguma latte brings the same comfort to cafés, where it is a standard non-coffee drink. Ready-made goguma latte powders are sold widely, and the drink has spread with Korean café culture abroad.

Despite the name, a goguma latte normally contains no coffee. "Latte" here simply means a drink made with milk, as with a matcha latte. Some cafés offer a shot of espresso as an extra.

Which sweet potato

Korean sweet potatoes have reddish-purple skin and pale yellow flesh, and cook to a dry, fluffy texture with a chestnut-like sweetness; one popular type is even called bam goguma, chestnut sweet potato. They are sold in many Asian grocers and some supermarkets as Korean or Japanese sweet potatoes. Orange-fleshed sweet potatoes, the common kind in the US and UK, also work but give a moister, more vegetal and less nutty drink, and a bright orange colour.

Roast, don't boil

Roasting develops caramel flavours as the potato's starches turn to sugar and its surface browns. A sweet potato roasted slowly, for an hour at about 200°C, becomes much sweeter than one boiled in water, which also dilutes its flavour. Steaming is a reasonable quick alternative. Either way, cook it until it is completely soft, so it blends smooth.

Thick by nature

Sweet potato is starchy, so the drink is thick, more like a thin purée than a latte. That is how it is meant to be; adjust with more milk if you prefer it pourable. Heat it gently and do not boil it, because the starch thickens further and the milk can scorch on the bottom of the pan.

Making it at home

Blend the cooked sweet potato with milk, honey and a pinch of salt and cinnamon until completely smooth, warm it to about 65°C, and pour it into a mug. Top with cinnamon and crushed walnuts or almonds. Leftover roast sweet potato makes it a five-minute drink.

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