Ultra delicious and super comforting no coffee pumpkin spice latte! Made with real kabocha squash!
Prep Time3 minutesmins
Cook Time30 minutesmins
Total Time33 minutesmins
Course: Drinks
Cuisine: Korean
Servings: 3
Calories: 143kcal
Author: Sue | My Korean Kitchen
Ingredients
2cupsmilk(500 ml)
200gKabocha, seeded and skinned (approx. 185 g / 6.5 ounces steamed pumpkin)
1Tbspraw sugar+ extra to taste if needed
1/2tspvanilla essence
1/2tspnutmeg
1/2tspcinnamon powder
1/4tspginger powder
whipped cream, optional but highly recommend
maple syrup, optional but highly recommend
A fewsprinklescinnamon powder, optional
cinnamon sticks, optional
Instructions
Prepare pumpkin for steaming. Wash and cut the pumpkin into small chunk pieces. Peel the skin off the pumpkin. Steam it in a boiling pot until it is cooked (20 to 25 mins).
Once the pumpkin is ready, put the steamed pumpkin and the milk into a blender. Blend it (approx 1 minute – to a complete liquid, not pulpy).
Pour the blended mixture into a pot then add the rest of the ingredients (excl. optional). Heat it up on low temperature setting for 4-5 mins. Stir/Whisk constantly.
Pour the pumpkin latte in a mug/tea cup. Decorate with optional ingredients then serve.