South Koreans love drinking coffee and alcohol. When walking down any given street in Korea, I found myself passing this line-up: coffee shop, coffee shop, bar, coffee shop, bar, club... motel (loosely in that order). Sweet potato "lattes" happen to be one of the most popular drinks served in these cafes (ironically, there is no coffee in the aforementioned "latte"). I thought combining Korea's favorite "latte" with their love of alcohol and Mr. Black would make the perfect cocktail.



 2 oz Nikka Coffey Grain Whiskey
 0.75 oz Mr. Black Coffee Liqueur
 0.25 oz Cinnamon Brown Sugar Syrup
 4 oz Purple sweet potato and milk mixture
 2 oz Fee Brothers Black Walnut Bitters



To make the purple sweet potato and milk mixture, peel and dice two medium sized purple sweet potatoes (~2lbs). Take the diced sweet potatoes and steam until soft. Put in blender with a quarter gallon of whole milk until texture is uniform. Let cool.


To make the cinnamon brown sugar syrup, add equal parts brown sugar and water (1 cup : 1 cup) with 2 cinnamon sticks and let simmer until sugar is dissolved. Once dissolved, remove from heat and let cool.


In a shaker, add 2 dashes of Fee Brothers Black Walnut Bitters


Add 4 oz. of purple sweet potato and milk mixture


Add 0.25 oz. of Cinnamon Brown Sugar Syrup


Add 0.75 oz. Mr. Black Coffee Liqueur


Add 2 oz. Nikka Coffey Grain Whiskey


Shake hard to emulsify all ingredients.


Double-strain into Collins glass


Fill Collins glass with ice


Single-strain shaken heavy cream


Garnish with Korean "honeycomb" cookie crumbles (made with brown sugar and baking powder) in center of heavy cream

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