Will Run For Hubbard Coconut Latte

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

(serves 1)

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).

Will Run For Hubbard Chai Lattes

What isn't there to love about a steaming cup of orange frothy cinnamon topped liquid (it isn't a tofu pumpkin skinny latte I promise)?

roasted hubbard squash from Dalew Farms

This Saturday was a day filled with lattes and lazy dogs.  There should be more days like that.  After reading about pumpkin protein bars and homemade lattes I found the motivation that I needed to roast some of the squash that had been sitting in my kitchen for the last week.

Hubbard Chai Lattes

(2 medium servings or a morning full of lattes)

ingredients

1 cup steeped chai (I used 1/2 marathon tea)

1 C unsweetened soy milk (almond or dairy would work as well)

1/4 C roasted hubbard ( more than 1/4 C = a lumpy hot squash smoothie)

1 tsp vanilla bean paste

1/2 tsp cinnamon

1/4 tsp allspice

pinch cardamon 

pinch nutmeg

1-2 tsp maple syrup, agave nectar or your favourite sweetener (I usually leave this out)

* I mostly just shake a bunch of spices until things "look right" I suggest that you do the same.

Steep your chai.  Divide between two of your favourite pottery cups.  In a glass measuring cup combine milk, pumpkin, vanilla bean paste, spices & sweetener.  Heat in the microwave (or on the stove) until the mixture is hot and steamy.  Place milk in blender.  Blend until frothy.  Divide milk mixture between the two cups.   Sit at your kitchen table with your favourite beasts at your feet and enjoy.

*You can substitute the chai for your favourite tea or coffee.

* Canned pumpkin works just as well.