Recipe Latte kabocha

Name: Recette Latte kabocha
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 petite courge kabocha; 1 volume de sucre; 2 volumes de café; 150 à 200 ml de lait

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Portion

Preparation time

10 minutes

Cooking time

20 minutes

Perfect for chilly autumn and winter afternoons!

Author:

Romain, Manager of KISSATEN - the café

Ingredients

1 small kabocha squash
1 part sugar
2 parts coffee
150 to 200 ml milk

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Instructions

For the kabocha purée:
Cut a kabocha into equal-sized cubes. Cook the cubes in a saucepan with a little water for about 15 minutes (to check that they're cooked through, stick the tip of a knife into one of the cubes until the texture melts).
Turn off the heat and allow to cool before removing the skin.
Mix with a little cooking water.
For the coffee syrup :
Mix one part sugar to two parts coffee and leave to stand.
For the latte:
Heat 150 to 200 ml of milk, depending on the quantity required.
Add 50 g kabocha purée, 15 g coffee syrup and mix well before serving!

Yuzu drink ⋅ Kozagawa Yuzu Hirai no sato ⋅ 160ml

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