Kabocha Espresso recipe - ingredients, nutrition and when to eat it
A sweet-and-bitter drink made with kabocha purée, espresso, and milk. Enjoy it warm for a smooth, cozy drink, or serve it over ice for something lighter.
A sweet-and-bitter drink made with kabocha purée, espresso, and milk. Enjoy it warm for a smooth, cozy drink, or serve it over ice for something lighter. It’s a lovely choice when you’re craving a cup of coffee in the afternoon.
Drinks & tea · 8 minutes to cook
Nutrition (per 282.3g serving): 187.7 kcal · protein 6.5g · carbohydrate 24.9g · fat 7.7g · sodium 74.4mg
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: Blend the kabocha purée until smooth so it combines well with the milk.
Tips: To bring out the espresso’s bitterness, add just a little honey. For a sweeter drink, add more to taste.
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Ingredients (1 serving)
- Steamed kabocha squash flesh — 60 g
- Espresso — 1 shot
- Milk — 180 ml
- Honey — 1 tsp
- Ground cinnamon — 1 pinch