Ingredients
- 1
ounces Dillon’s Silk Road Liqueur
- 1/2
ounce cream Sherry
- 3-4
ounce Kabocha nut milk*
- 1
ounce espresso {optional}
- 2
- 1
vanilla marshmallow, for garnish
How to prepare
- Step 1
- Heat you nut milk on the stove until warm.
- Step 2
- Add all ingredients to your favourite vintage teacup, stir to combine.
- Step 3
- Garnish & enjoy!
Kabocha Nut Milk
- 100g Roasted kabocha squash flesh
- 50g Brown sugar
- 1 Tsp Vanilla extract
- 1 Tsp Pumpkin pie spice mix
- 1 Pinch salt
- 500ml Nut milk of your choice
Roast whole kabocha squash in an oven set to 350c for ~60min or until fork tender. Allow squash to cool and then remove skin, seeds and pulp. Cube squash flesh and place into a blender with the remaining ingredients. Blend until fully incorporated and set aside.
