Kabocha Honey Milk recipe - ingredients, nutrition and when to eat it
This drink is made by blending steamed kabocha squash with milk until smooth, then adding honey for a gentle sweetness.
This drink is made by blending steamed kabocha squash with milk until smooth, then adding honey for a gentle sweetness. It’s smooth and rich, making it a lovely choice for a winter morning or an afternoon snack.
Drinks & tea · 15 minutes to cook
Nutrition (per 307g serving): 210.9 kcal · protein 7g · carbohydrate 31.1g · fat 7.9g · sodium 72.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blending the squash while it’s hot can create pressure in the blender, so let it cool slightly first.
Tips: If it’s too thick, add milk 30 ml at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Milk — 180 ml
- Honey — 1 tsp