Warm Korean-Style Kabocha Latte with Cooked Squash (2 Small Cups)

Use thoroughly cooked kabocha that has been stored safely. Measure 125 g of flesh without peel or seeds, and check that it has been refrigerated properly.

Cut the cooked squash into pieces, place in a blender with 200 mL milk, and blend until smooth.

Add 1 tbsp liquid allulose and a pinch of salt, then briefly blend. Reduce the syrup if the squash is naturally sweet.

Transfer to a small saucepan and stir over low heat until comfortably warm. Avoid scorching the milk; a rolling boil is unnecessary.

Divide between two small cups and serve promptly. Allow hot drinks to cool enough to prevent burns.

Refrigerate any leftover drink within 2 hours in a shallow covered container and reheat thoroughly before serving again.