Sweet Potato Latte, Tiffany Coffee

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.



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