|happiness in a cup|
What isn't there to love about a hubbard latte on a rainy Saturday afternoon when you're supposed to be pretending that you are the cleaning fairy or canning the bushel of tomatoes that's calling your name or, or, or... Did I mention that I have over 40 squash in my basement?
Since the ingredients of the day were squash and coconut milk a latte seemed like a good idea (and I've been a little freaked out by the ingredients in my soy and almond milk lately so it was time for a change) .
Hubbard Coconut Latte
3/4 C medium/dark roast coffee (I'm in love with Ship & Anchor)
1/4 C full fat coconut milk
1/8 C roasted hubbard squash
pinch cinnamon, allspice, freshly grated nutmeg
*1-2 T coconut whipped cream
1 T sweetener such as maple syrup, agave nectar, etc. (optional)
Combine coffee, coconut milk & hubbard squash in blender and blend until thoroughly combined (it's worth taking out the blender unless you are into squash chunks in your coffee....gag!). Heat in small pot or in the microwave. Top with spices. Stir. Top with 1-2 T coconut whipped cream.
* You can make coconut whipped creme by placing a can of full fat coconut milk (it has to be full fat) in the refrigerator for several hours or overnight. When you open the can scoop the coconut creme of the top. You can whip it with vanilla bean paste and maple syrup to make it even more delicious or if you're not feeling that ambitious you can just spoon it out of the can. I've heard that flipping the can upside down so that the liquid is on the top is a good idea (I of course have never tried this).