Sweet Potato Taho
Kelly AllenTaho is a traditional Filipino dessert made from shaved silken tofu, sago or tapioca pearls, and brown sugar syrup. It might look a little sweet at first glance, but the syrup absorbs the water from the tofu, making it just right.
Taho is traditionally served warm, but we quite like it served chilled on a hot day. Our version replaces some of the syrup with our Equinox Sweet Potato Gentiane.
Best enjoyed as soon as it's made, as it doesn't keep well.
Ingredients
- 1 oz Artemisia Equinox Sweet Potato Gentiane
- 1 oz dark brown sugar syrup (1:1 dark brown sugar and water)
- 4 dashes Bittermens Orange Cream Citrate Bitters
- Silken tofu, as desired
- Cooked large tapioca pearls, prepared according to the manufacturer's directions
Preparation
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In a cocktail shaker over ice, combine the brown sugar syrup, Equinox, and orange cream citrate. Stir well to combine.
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In a rock glass or a stemless wine glass, layer thin shavings of silken tofu. Top with a few spoonfuls of cooked tapioca pearls.
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Strain the Equinox mixture into the glass and serve with a dessert spoon. Best enjoyed immediately after preparing.
