Butternut Squash Cappuccino with Nutmeg Foam
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Matthew Guiffrida, Chef/Owner, Muse Restaurant & Aquatic Lounge, Water Mill, N.Y.
The National Culinary Review, October 2010
½ butternut squash, cubed
1 cup chicken stock
2 shots espresso
Kosher salt, to taste
Freshly cracked pepper, to taste
½ t. chopped tarragon
½ cup hot milk
Ground nutmeg, as needed
Method: Cook squash with stock until tender; purée. Add espresso, salt, pepper and tarragon. Put in 2-oz. espresso cup. Whisk milk until foamy. Top espresso with milk; sprinkle with nutmeg.
ACF reserves the right to remove inappropriate comments.