I know it’s winter and this is technically considered a fall recipe, but kabocha squash are still around and they are still delicious. I started experimenting with using kabocha squash in lieu of pumpkin for the traditional pumpkin goodies that everyone has become obsessed with. First it was my Spiced Kabocha Pie instead of a standard pumpkin pie and can I just say, WOW! Now I’m hooked on kabocha. I had some extra kabocha purée leftover from the pie that I was trying to figure out what to do with it. Enter Kabocha Spice Turmeric Latte instead of your usual pumpkin spice latte. Game changer!
When it first hits your mouth it’s rich and intense and exciting and then it calms down to a delicious creamy eggnog-like taste. There are so many layers of flavor, it’s incredible, and perfect for those cold fall and winter mornings.
Kabocha Spice Turmeric Latte (pumpkin spices’ fancy cousin)
- 3/4 cup almond milk (or nut milk of choice)
- 3 tablespoons kabocha squash, cooked
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly ground nutmeg
- Large pinch of finely ground pepper
- 1 teaspoon maple syrup (or sweetener of choice)
- 2 tablespoons collagen powder (optional)
- Stir all ingredients together in a small sauce pan.
- Heat until just before boiling. You don’t want it to boil, otherwise it will mess with the nutrient value of all the goodies you’re putting in.
- When it’s heated, use an immersion blender to blend it to a smooth consistency or pour it into a blender for a quick whirl since it can be difficult to get the lumps out of the squash with just a whisk.