for 4 portions

Pumpkin spice

3 tsp	cinnamon
2 tsp	ginger powder
2 tsp	nutmeg
1 ½ tsp	ground cloves

Squash

170 g

Butternut squash, cut into slices approx. 1 cm wide

Chia pudding

45 g	chia seeds
3 dl	almond drink
4 tbsp	maple syrup
½ tsp	bourbon vanilla powder

Dalgona foam

4 tbsp	instant coffee
4 tbsp	sugar
4 tbsp	water, hot
1 tbsp	chocolate sprinkles

How it's done

Pumpkin spice

Mix the cinnamon with all the other ingredients up to and including the ground cloves, set aside.

Squash

Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the squash, cover and cook over a medium heat for approx. 10 mins. until soft, allow to cool slightly. Place the squash in a measuring cup, puree.

Chia pudding

Place the chia seeds, almond drink, maple syrup and vanilla in a bowl. Add the squash puree and 1 tsp of the reserved pumpkin spice, then whisk thoroughly. Divide the mixture between the glasses, cover and chill for approx 4 hrs. or overnight.

Dalgona foam

Place the coffee powder, sugar and water in a measuring cup, beat using the whisk on a mixer until the mixture turns frothy and a light hazelnut-brown colour. Spread the mixture on top of the chia pudding, top with the chocolate sprinkles.

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