Prepare the ingredients per the instructions above.

Brew the coffee then refrigerate to cool.

For the potatoes: Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out.) Drain well.

While the potatoes are cooking, prepare the latte. Brew coffee or espresso. Allow it to cool to room temperature, and then refrigerate it until cold.

In a small saucepan, heat the milk and honey until dissolved. Then pour into the coffee and refrigerate.

For the Chorizo potato wrap: Heat the oil in a non-stick pan over medium heat. Saute the chorizo, breaking it up into smaller pieces until no longer pink.

Add the potatoes and onion and garlic powder; season with salt and black pepper and saute for about 4 minutes. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook. Remove the pan from the heat.

Heat the tortillas in a skillet or microwave until warm and pliable.

Portion the egg and chorizo mixture in the center of each warm tortilla.

Fold the sides of the tortillas over the filling, then roll tightly.

Pour the coffee/milk/honey mixture over ice. Sprinkle with sea salt.

Serve the chorizo potato breakfast burritos with sliced peach, and salted honey latte.