Kabocha Shake recipe - ingredients, nutrition and when to eat it
This sweet drink is made by blending cooked kabocha squash with milk until smooth, then serving it chilled.
This sweet drink is made by blending cooked kabocha squash with milk until smooth, then serving it chilled. Its delicate, mellow squash flavor makes it a lovely choice for a light breakfast or an afternoon snack.
Drinks & tea · 10 minutes to cook
Nutrition (per 364.5g serving): 189 kcal · protein 6.6g · carbohydrate 28g · fat 7.1g · sodium 61.8mg
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 kabocha while it’s hot will make the drink lukewarm, so let it cool for a while first for a colder shake.
Tips: For a thicker consistency, use a little less milk; add more milk if you prefer it thinner.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Milk — 150 ml
- Ice — 4 pc