Iced Sweet Potato Spice Latte with Pecan Brown Sugar Whipped Cream

October 22, 2024

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Looking for a fall drink that’s packed with cozy flavors but with a unique twist? This Iced Sweet Potato Spice Latte is your answer! Featuring pureed sweet potato, warm fall spices, and espresso, the drink is elevated with a decadent pecan brown sugar whipped cream. This luxurious whipped topping adds a nutty, caramel sweetness to every sip, making this latte a true autumn indulgence. Skip the milk altogether and let the pecan brown sugar cream melt into your drink for a rich, creamy finish that’s perfect for the season.

Ingredients:

• 2 – 3 shots of espresso (or ½ cup strong brewed coffee, cooled)

• 2 tablespoons pureed sweet potato (roasted or steamed)

• 1 tablespoon pecan brown sugar syrup (or maple syrup or brown sugar syrup, added separately)

• 1 cup ice cubes

• Pecan brown sugar whipped cream (recipe below)

• Cinnamon stick or sweet potato chips (optional garnish)

For Pecan Brown Sugar Whipped Cream:

• ½ cup heavy cream (or coconut cream for dairy-free)

• 2 tablespoons pecan brown sugar syrup (see note for making your own)

• 1 tablespoon maple syrup

• ½ teaspoon vanilla extract

Instructions:

Step 1: Prepare the Sweet Potato Base

Add 2 tablespoons of pureed sweet potato into your serving glass. Make sure the puree is smooth for a creamy texture.

Step 2: Brew the Espresso

Brew 1 shot of espresso or ½ cup of strong brewed coffee and allow it to cool slightly.

Step 3: Add Ice and Syrup

Fill the glass with ice cubes. Separately, drizzle 1 tablespoon of maple syrup (or brown sugar syrup) over the ice and sweet potato.

Step 4: Make the Pecan Brown Sugar Whipped Cream

In a mixing bowl, combine ½ cup heavy cream, 2 tablespoons of pecan brown sugar syrup, 1 tablespoon maple syrup, and ½ teaspoon vanilla extract. Whip the mixture using an electric mixer until soft peaks form, creating a fluffy and flavorful pecan-infused whipped cream.

Note: To make pecan brown sugar syrup at home, simmer ½ cup of water, ½ cup of brown sugar, and ¼ cup of chopped pecans in a small saucepan for about 5-7 minutes. Strain and let it cool before adding to the whipped cream mixture.

Step 5: Combine and Top

Pour the cooled espresso over the ice, sweet potato, and syrup. Instead of milk, generously spoon the pecan brown sugar whipped cream on top of your iced latte. As the cream melts into the drink, it will add a smooth, nutty sweetness.

Step 6: Garnish and Serve

For a festive touch, garnish with pralines, a cinnamon stick, sweet potato chips, or a light dusting of cinnamon.

Tips for the Best Iced Sweet Potato Spice Latte:

• Homemade Pecan Brown Sugar Syrup: Making your own syrup is quick and adds an authentic pecan flavor to the whipped cream. The syrup gives the cream a caramel-like sweetness that perfectly complements the earthy sweet potato.

• Coconut Cream Alternative: For a dairy-free option, substitute the heavy cream with coconut cream for a similar rich texture.

• Balance Sweetness: If you prefer a less sweet drink, reduce the amount of syrup or use unsweetened whipped cream for a lighter flavor.

Why Sweet Potato & Pecan?

Sweet potatoes provide natural sweetness and creamy texture without overpowering the drink. Pairing them with pecan brown sugar whipped cream creates a luxurious blend of nutty, caramelized, and spiced flavors. It’s a unique alternative to pumpkin spice lattes, offering something rich and warming for the season.

Conclusion:

This Iced Sweet Potato Spice Latte with Pecan Brown Sugar Whipped Cream is a game-changer for fall drinks! With its rich blend of spiced sweet potato, espresso, and nutty whipped cream, every sip feels like a treat. Perfect for sipping during cool autumn mornings or as an afternoon pick-me-up, this latte is both indulgent and refreshing. Try this twist on your seasonal favorites and enjoy the nutty sweetness that pecan syrup brings to the table!