½ red kuri squash 1 tonka bean 1 tablespoon virgin coconut oil 50 cl coconut milk 25 cl coconut cream 4 cloves 1 cinnamon stick 1 tablespoon powdered cocoa 3 tablespoons maple syrup 1 tablespoon icing sugar
In a saucepan, sauté diced red kuri squash diced in coconut oil with spices and grated tonka bean.
Gradually add coconut milk and bring to a boil, gently stirring, and leave to cook for about 10 minutes over medium heat. Then blend preparation with maple syrup until smooth and set aside. With a bowl and a whisk previously placed in the fridge (the cold temperature will help getting a firmer texture), mix cream and icing sugar and whip vigorously for a few minutes into an unctuous Chantilly cream. Arrange pumpkin latte in a cup and add some whipped cream. Sprinkle with cinnamon and cocoa. Enjoy!