The Perfect Korean Inspired Breakfast
We love Korean food, and with all our Korean inspired dinners hitting the menu, it got me craving the perfect breakfast too. I will admit, the latte sounded a little out of my comfort zone to start with, but it’s absolutely delicious, and caffeine free so kids and grown ups can both give it a go.
Sweet potato latte
Ingredients (Serves 2)
- 200g roasted sweet potato
- 500ml milk (make it vegan with nut milk)
- 1 tbsp honey – plus more to taste (make it vegan with maple syrup)
- Cinnamon powder to garnish
Method (under 10 minutes, need blender/smoothie maker)
Step 1: Add the sweet potato, milk and honey to a food processor and blend until smooth, then pour into a pan – if you want a super smooth drink pour the mixture through a sieve, but this is optional.
Step 2: Heat your latte mixture over a low heat, stirring regularly until hot, being careful not to boil the milk. Pour into mugs and serve with a sprinkle of cinnamon.
Gousto tip – for a real latte experience pour your latte’s into mugs, rinse out your sauce pan and heat a further 100ml of milk. Use a milk frother to create pillows of foam and spoon on top of your lattes. Finish with a sprinkle of cinnamon
Ingredients (Serves 2 or 1 hungry person):
- 6cm thick slice of unsliced sandwich bread
- 1 ½ tbsp honey + extra ½ tbsp to serve
- 1 tbsp unsalted butter
- 1 tsp brown sugar
- ¼ tsp cinnamon
- 50g greek yoghurt
- ½ peach – you can substitute for tinned if not in season
- 10g flaked almonds
Method (takes 20 mins)
Step 1: Preheat the oven to gas mark 4/180C/160C fan, line a baking tray with a sheet of greaseproof paper. Using a knife carefully make 2 cuts vertically and 2 horizontally in the top of the loaf, being careful not to cut all the way through.
Step 2: Drizzle the honey into the slices you’ve made, then thickly slather the butter over the top of the bread. Sprinkle with brown sugar and cinnamon and bake in the middle of the oven for 15-20 minutes until golden and lightly toasted.
Step 3: Whilst the bread is toasting, thinly slice the peach. When cooked remove the toast from the oven and top with a dollop of yoghurt, you peach slices, flaked almonds and a drizzle of honey.
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