Recipe Latte kabocha
Perfect for chilly autumn and winter afternoons!
- Author
- Romain, Manager of KISSATEN · the café
- Prep Time
- 10 minutes
- Cooking Time
- 20 minutes
- Servings
- 1
- Category
Drink
Ingredients
- 1 small kabocha squash
- 1 part sugar
- 2 parts coffee
- 150 to 200 ml milk
Directions
- 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), then turn off the heat and leave to cool before removing the skin. Turn off the heat and leave to cool, then remove the skin and blend with a little of the 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 desired quantity, then add 50 g of kabocha purée and 15 g of coffee syrup and stir well before serving!
