Food, Recipes

Vegan Drink Recipes: Kabocha Squash Latte


Vegan Drink Recipes: Kabocha Squash Latte

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


Prep Time: 5 minutes
Cook time: 5 minutes
Total time: 10 hours
Yield: 1 serving
  • 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

Vanilla Coconut Matcha Tea Latte

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Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.
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