Butternut golden milk

Posted by Helene Aubier on February 06, 2024
Le-butternut-golden-milk huages

Treat your taste buds with this delicious recipe offered by chef Anne Bienvenu.

To know to make the recipe:


Preparation time: about ten minutes
 Cooking time: about twenty minutes
 Difficulty: easy

 

Ingredients (for 2 mugs):

Kitchen equipment:

  • Pan
  • Blender
  • Sieve
  • Coffee machine of your choice to make an espresso




Preparation steps:

  • The basis of the butternut squash recipe : Wash, seed and dice an organic butternut squash (no need to peel it). Place the butternut squash in a saucepan, cover with water, bring to the boil and cook for about twenty minutes over medium heat. Blend the mixture very finely in a blender.

  • For the butternut golden milk : In a saucepan, pour 200g of butternut cream, 400ml of coconut milk, 2 tbsp of honey, 2 tbsp of Huages ​​golden latte spices and mix with a hand whisk to help the spices dissolve. Keep the rest of the butternut cream for another recipe.

  • Assembly : pour the hot drink into a mug, add 1 tbsp of liquid cream previously whipped using an electric whisk, sprinkle with Huages ​​golden latte spices using a sieve.

  • Serve with : a Huages ​​cocoa moon , for extra indulgence!

Enjoy your food !

The products of the recipe

TRADITON — Le golden latte aux adaptogènes et CBD huages TRADITON — Le golden latte aux adaptogènes et CBD huages
TRADITION — The golden latte with adaptogens
€32,00 EUR
TRADITON - LE GOLDEN LATTE AUX ADAPTOGÈNES ET CBD (Doypack 100g) huages TRADITON - LE GOLDEN LATTE AUX ADAPTOGÈNES ET CBD (Doypack 100g) huages
TRADITON - THE GOLDEN LATTE WITH ADAPTOGENS AND CBD (Doypack XL 250g)
€9,00 €165,00

Author of the recipe:

Le Fermont was created in 2018 by Anne Bienvenu, a self-taught cook and lifelong art enthusiast. Allée de Fermont is her childhood address. "Fermont" reminds her of her family and the words "farmer, land, flowers". She expresses herself through instinctive, sustainable cuisine and believes that it is possible to combine delicacy and conviviality. She creates her recipes to the rhythm of the seasons, using local products, mainly organic, and draws inspiration from her travels.

She enjoys strolling around the market, growing crops, fishing, picking seaweed and aromatic plants, combining Breton flavours with Asian flavours and enhancing the tastes with her own seasonings. She collects pretty tableware and decorations, makes some of them in her carpentry workshop and combines them with generous flower arrangements on the tables.

Find Anne onhis siteor onhis instagram

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