Don’t knock it till you’ve tried it. Twice. Whole yellow Korean sweet potatoes—cooked fresh each morning and peeled only after you’ve ordered—go into a blender with a bit of sugar and water. The smooth mixture is combined with hot steamed milk or soymilk for a delicately sweet drink reminiscent of an eggy vanilla cake batter. Of course, you could always add a shot of espresso and make a morning of it.
Best of the City 2016
Our seventh annual celebration of all things Las Vegas, from the best place to fix your speeding ticket to the best Bloody Mary.