Pumpkin Spice Latte recipe - ingredients, nutrition and when to eat it
This autumn drink is made with kabocha purée, milk, cinnamon, and ginger, and is served warm.
This autumn drink is made with kabocha purée, milk, cinnamon, and ginger, and is served warm. It’s smooth and gently sweet, with the spices adding a cozy aroma. It’s lovely to sip slowly on a crisp afternoon.
Drinks & tea · 10 minutes to cook
Nutrition (per 281g serving): 185.5 kcal · protein 7g · carbohydrate 21.6g · fat 8.4g · sodium 82.9mg
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: Prepare the kabocha purée ahead of time to make the drink more quickly.
Tips: Milk can form a skin as it boils, so turn off the heat just before it starts bubbling around the edges.
Tips: Taste the cooked kabocha before adjusting the amount of sugar.
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Ingredients (1 serving)
- Kabocha squash — 40 g
- Milk — 200 ml
- Espresso — 1 shot
- Sugar — 1 tsp
- Ground cinnamon — 0.3 tsp
- Ginger — 0.1 tsp