Creamy Sweet Pumpkin Latte
Homemade Creamy Sweet Pumpkin Latte using Mini Kuri Squash
Hello everyone! Today, we’ll be making a delightful and creamy sweet pumpkin latte using mini Kuri squash, a seasonal autumn favorite. This recipe is perfect for a special treat or even a quick breakfast substitute. It’s wonderfully comforting and nutritious!
Ingredients- 1/2 mini Kuri squash
- 1 cup (200ml) milk
- 1 Tbsp (15ml) honey
- 1 dried jujube (date)
- A few pine nuts
Cooking Instructions
Step 1
First, let’s prepare our mini Kuri squash. The skin of this squash can be quite tough. To make it easier and safer to cut, we’ll soften the skin slightly by microwaving it.
Step 2
Wrap the whole mini Kuri squash in plastic wrap. Then, microwave it for about 1 minute. This step warms the skin, making it much easier to slice through without damaging your hands, while keeping the inside uncooked.
Step 3
Here’s the squash after its quick microwave session. You’ll notice the skin has softened, allowing your knife to glide through smoothly. Mini Kuri squash is great for this recipe as it has a generous amount of flesh and fewer seeds.
Step 4
Carefully cut the squash in half lengthwise. Then, use a spoon to scoop out and discard the seeds and stringy bits from the center. Once cleaned, cut the squash into manageable pieces for blending.
Step 5
Place the cut squash pieces into a resealable plastic bag. Before sealing the bag, carefully poke about 5 small holes in it with a fork. These holes will allow steam to escape during cooking. Then, securely tie the bag shut.
Step 6
Microwave the sealed bag with the squash for another 3 minutes. This will further soften the squash, making it wonderfully tender. For an even more moist and velvety texture, you can steam the microwaved squash for a few extra minutes after this step, which will enhance its natural sweetness.
Step 7
Using the microwave is fantastic because it eliminates the need for stovetop cooking, making the process quicker and safer. Once the squash is done in the microwave, carefully remove it from the bag, peel off the softened skin, and cut the flesh into smaller pieces suitable for blending.
Step 8
Now, let’s gather the other ingredients for our latte. You’ll need 1 cup (200ml) of milk and 1 tablespoon (15ml) of honey for sweetness. For a touch of traditional flavor and aroma, prepare one dried jujube by removing the seed and slicing it thinly into spirals. A small handful of pine nuts will add a lovely nutty garnish.
Step 9
Transfer the softened mini Kuri squash (about half of the squash) into a pot. Pour in the 1 cup (200ml) of milk.
Step 10
Use an immersion blender (often called a ‘magic wand’ or ‘stick blender’) to blend the squash and milk until completely smooth. If you don’t have an immersion blender, you can transfer the ingredients to a regular blender and process until creamy. Alternatively, if you lack a blender, you can mash the cooked squash thoroughly with a fork or spatula and then whisk it vigorously with the milk until well combined.
Step 11
Stir the blended mixture well, then add 1 tablespoon (15ml) of honey. Gently stir again to incorporate the honey. Be careful not to boil the milk for too long, as it can affect the flavor. Simply heat it until it’s warm and steamy.
Step 12
Voila! Your beautiful sweet pumpkin latte is ready. The rich, lovely color is so inviting, isn’t it? Blending until very smooth ensures a velvety texture with no grittiness. Pour the warm latte into a mug, and garnish with the sliced jujube and pine nuts. Enjoy your homemade, comforting sweet pumpkin latte!
