Kabocha steamed in its skin and blended smooth turns milk into a thick, golden latte with a hint of cinnamon.
Any graininess in the purée separates from the milk and lingers on the tongue, so it is blended until no specks remain. Lightly whipped cream is spooned on top just before serving.
Cut 300g kabocha pumpkin in half, remove all seeds with a spoon, steam until the flesh is soft, and let it cool at room temperature for about 5 minutes.
Scoop out the steamed pumpkin flesh and place it into a blender with 200ml water, then process until the mixture reaches a perfectly smooth and creamy puree consistency.
Transfer the pumpkin puree to a saucepan and gradually whisk in 400ml milk in three batches while heating over low heat to ensure a smooth blend without any lumps.
Add 2 tablespoons of honey, 1 pinch of salt, and 0.5 teaspoon of cinnamon.
Stir over low heat for about 3 minutes and stop before boiling when small bubbles appear at the edge.
Stir until the puree and milk no longer separate and a soft foam forms.
The consistency is ready when it coats the spatula thinly and flows slowly.
Whisk 40 ml heavy cream just until lightly thickened but still pourable.
Pour the latte into prepared cups and divide the whipped cream over the top. Serve warm before the cream sinks.
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milk, ground cinnamon
milk, ground cinnamon
milk, honey
Halloween, October 31
Choose from pumpkin pie, muffins, lattes, porridge, and pasta for a Halloween table.
