kabocha (japanese pumpkin) blended with milk and honey. also try this recipe with sweet potato or chestnut in lieu of kabocha.
kabocha latte
ingredients:
(1/2) small kabocha (japanese pumpkin)
(1-1/2) cup milk
(1) Tbsp. honey
direction:
1. scrape out the seeds from (1/2) small kabocha.
2. place the kabocha on a microwavable plate and cover with plastic wrap. cook in a microwave oven for 1-2 min. until soften.
3. scrape out the kabocha flesh. it should be about 1 cup.
4. add the kabocha flesh and (1-1/2) cup milk in a small pot.
5. blend with a hand blender (or in a conventional blender) until smooth then slowly bring to a boil on medium heat.
6. turn off the heat, add (1) Tbsp. honey (or adjust the amount to your liking) and mix well.
7. serve while hot.
yield: 2-3 servings