A couple years ago, kabocha squash was in vogue in the healthy living community. I remember reading blogs that waxed poetic about this special gourd, how it’s texture and flavor were unmatched compared to butternut, acorn, and delicata. As you can imagine, I met these superlatives with a bit of skepticism , even after I purchased my first kabocha and put it in the oven. But after I let it cool and took my first bite, I suddenly understood what everyone had been raving about. Of kabocha’s many unique qualities, one of the first I noticed was how incredibly velvety it feels–not at all starchy like many other squash varietals.
So this week I wondered whether this texture would lend itself well to a latte. I had some extra roasted squash on hand, which I pureed in my blender. (If you don’t have time to roast a squash, you can absolutely use canned, but since I’m not aware of any brand that sells canned kabocha puree, you may have to purchase butternut or sweet potato.) Then I simmered it over the stovetop with some spices and almond milk before blending it on high speed. Simply pour the kabocha mixture over your coffee, and you’re in for a tasty treat!
Kabocha Squash Latte
- 1 shot espresso or 1/4 cup strongly brewed coffee
- 3 heaping tablespoons kabocha squash puree
- 6 ounces almond milk (or other plant-based milk)
- 1 teaspoon maple syrup or agave
- 1/2 teaspoon melted coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Molasses and nutmeg for sprinkling, optional
1. If roasting your own squash, cut into bite-size pieces and roast in an oven at 400°F for 30-40 minutes or until easy to pierce with a fork. Transfer to blender and puree until the squash resembles a canned consistency.
2. In a small saucepan, whisk together squash, milk, maple syrup, coconut oil, cinnamon, and vanilla extract. Bring mixture to a simmer for about a minute and then remove from heat.
3. Transfer milk mixture to a blender and blend on high for 1-2 minutes, until the milk looks frothy.
4. Pour espresso in the bottom of a coffee mug, then pour milk mixture on top. If desired, top with molasses and nutmeg. P.S. My latte skills leave a lot to be desired, I know 😉
Also by Molly: Vegan Pumpkin Lasagne
Related: Vegan Vanilla Rose Latte
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Photos: Molly Lansdowne