Japanese Pumpkin & Soy Sauce Chai Latte
Equipment
- 1 Hand blender/ blender
Ingredients
- 200 g pumpkins, peeled and sliced (I used cabocha, Japanese pumpkins)
- 250 ml unsweetened plant-based milk (I used soy milk)
- 30 ml maple syrup
- 5 ml soy sauce
- 2 tsp chai spice mix (Alternative: 1.5 tsp cinnamon powder + 0.5 tsp ginger powder)
- 2 pieces (optional) star anise or for topping (Alternative: some black sesame seeds for sprinkling on top)
Instructions
- Steam the sliced pumpkin with a 5mm-height water in a pan for 3-4 min (or easier, in a microwave for 2-3 min) until tender. Mash until smooth.
- With a (hand) blender, blend mashed pumpkin, plant-based milk, chai spices, maple syrup, and soy sauce, until silky and thoroughly mixed.
- Pour into your favorite mug and warm up in a microwave for 30 sec -1 min. If you don't have a microwave, warm gently in a saucepan, and then pour into the mug. DO NOT let it boil!
- Sprinkle some chai spice, and garnish with star anise (optional). Enjoy!
Tried this recipe?Let us know how it was!