for 4 person

Squash puree

250 g	squash, cut into pieces
1 dl	water
1 pinch	salt

Syrup

3 tbsp	agave syrup
2 tsp	gingerbread spice

Latte

8 dl	full-cream milk
4	espressos
a little	gingerbread spice

How it's done

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.

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