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 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products