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.

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Ingredients

 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

Directions

1

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.

2

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.

3

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

4

Add 4 oz. of purple sweet potato and milk mixture

5

Add 0.25 oz. of Cinnamon Brown Sugar Syrup

6

Add 0.75 oz. Mr. Black Coffee Liqueur

7

Add 2 oz. Nikka Coffey Grain Whiskey

8

Shake hard to emulsify all ingredients.

9

Double-strain into Collins glass

10

Fill Collins glass with ice

11

Single-strain shaken heavy cream

12

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


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