Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash puree
Syrup
Latte
Utensils
4 glasses, each approx. 300 ml
How it's done
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Squash puree
Put the squash and water in a pan, cover and cook for approx. 20 mins. until soft, season with salt and puree.
Syrup
Combine the syrup and gingerbread spice.
Latte
Add 2 tbsp squash puree and ½ tbsp syrup each into four glasses. Froth up the milk, top the drinks with the frothed milk, pour the espressos over the top, dust with gingerbread spice.
| Tip: | Puree 1 tsp finely grated ginger with the squash. |
|---|
How-tos
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