Korean Sweet Pumpkin Latte
Danhobak latte begins by steaming seeded kabocha pumpkin with its skin on, blending it with water into a smooth puree, then gradually whisking in milk over low heat. The pumpkin's inherent sweetness dominates the flavor profile, supported by honey, a half teaspoon of ground cinnamon, and a pinch of salt that sharpens the sweetness. Keeping the milk below a boil - around 80 degrees Celsius - preserves its richness, and a dollop of lightly whipped cream on top adds a velvety, layered texture.
Adjust Servings
Instructions
- 1
Remove seeds, steam the kabocha with skin on, and let it cool slightly.
- 2
Blend the steamed pumpkin with 200 ml water until completely smooth.
- 3
Transfer the puree to a pot and warm over low heat while adding milk gradually.
- 4
Add honey, salt, and cinnamon, then simmer for 3 minutes while stirring.
- 5
If it is too thick, add a little more milk to adjust consistency.
- 6
Pour into cups and top with lightly whipped cream. Serve warm.
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