Pumpkin latte with coconut milk
This warm drink gives dessert-like spice without sugar, using a small amount of pumpkin, coconut milk, and ghee. Black tea, cinnamon, vanilla, and cardamom make it aromatic without turning it into a sweet milkshake.
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Inventory: Blender, Oven
Kitchen: Indian
909
Digestion time: 3 hour
Roast pumpkin (90 g) until soft for about 25 minutes, or use unsweetened cooked pumpkin puree. Blend the pumpkin with coconut milk (200 g) until smooth.
Brew strong black tea (60 g prepared tea). Pour the pumpkin-coconut mixture into a saucepan and add the tea, ghee (5 g), cinnamon (1 g), vanilla (1 g), and a pinch of cardamom.
Warm the latte for 3-4 minutes without a hard boil. Blend or froth again until lightly foamy and serve warm.
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