Kabocha Latte recipe - ingredients, nutrition and when to eat it
This warm latte is made by adding milk to steamed kabocha squash for a nutty, creamy flavor.
This warm latte is made by adding milk to steamed kabocha squash for a nutty, creamy flavor. It’s easy to enjoy on a fall or winter morning and makes a comforting afternoon treat when you’re craving something sweet.
Drinks & tea · 15 minutes to cook
Nutrition (per 366g serving): 252.8 kcal · protein 7.7g · carbohydrate 39.6g · fat 8.7g · sodium 80.3mg
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: Adjust the milk by 20–30 ml depending on how much moisture is in the kabocha to get the consistency you want.
Tips: Milk can easily boil over on high heat, so warm it slowly over medium-low heat.
Tips: For a richer flavor, add about 20 g more kabocha and reduce the milk slightly.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Milk — 200 ml
- Honey — 1 Tbsp
- Ground cinnamon — 0.5 tsp
- Water — 2 Tbsp