Sweet Potato Breakfast Chai

Sweet potato gives this cup a creamy body and a mellow sweetness, with cardamom, cinnamon, and ginger creating a chai-like aroma. There is no tea in it, so the finish is soft rather than tannic. Blend the potato completely before warming, and add a little water if it feels too close to a puree. It's a useful way to turn a small portion of cooked sweet potato into something different. Think warm breakfast cup rather than thin latte.

Ingredients

• 1/4 cup Cooked sweet potato flesh, cooled
• 8 oz Unsweetened oat milk
• 1 tiny pinch Ground cardamom
• 1/16 tsp Ground cinnamon
• 1/8 tsp Fresh ginger, finely grated

Make it

1. Blend the cooked, cooled sweet potato with the oat milk until smooth.
2. Pour into a small pan, whisk in the spices and warm gently for 3–4 minutes, stirring often.
3. Thin with a splash of water if needed. Serve comfortably warm. Preparation time assumes the sweet potato is already cooked.

Benefits

Sweet potato with a useful milk choice

For this sweet potato cup, picking calcium-fortified oat milk gives the creamy base an extra role: contributing to your calcium intake.

A different side of cardamom

There is a fragrant, almost citrusy warmth from the measured cardamom in the sweet potato, oat milk, and cinnamon mixture, giving that ingredient a place without drowning out the other flavors.

Contains no tea or coffee. Use cooked sweet potato, not raw.