Vegan Drink Recipes: Kabocha Squash Latte

A couple years ago, kabocha squash was in vogue in the healthy living community. I remember reading blogs that waxed poetic about this special gourd, how it's texture and flavor were unmatched compared to butternut, acorn, and delicata. As you can imagine, I met these superlatives with a bit of skepticism , even after I purchased my first kabocha and put it in the oven. But after I let it cool and took my first bite, I suddenly understood what everyone had been raving about. Of kabocha's many unique qualities, one of the first I noticed was how incredibly velvety it feels--not at all starchy like many other squash varietals. So this week I wondered whether this texture would lend itself well to a latte. I had some extra roasted squash on hand, which I pureed in my blender. (If you don't have time to roast a squash, you can absolutely use canned, but since I'm not aware of any brand that sells canned kabocha puree, you may have to purchase butternut or sweet potato.) Then I simmered it over the stovetop with some spices and almond milk before blending it on high speed. Simply pour the kabocha mixture over your coffee, and you're in for a tasty treat!