I love my morning coffee and making fun flavored seasonal lattes makes it just so much better. This butternut squash maple latte was inspired by one I had in NYC and I honestly think my version came out a lot better. It is a great latte to incorporate fall produce and flavors! To make this recipe, you will need to use butternut squash puree, which I made by roasting fresh butternut squash with some olive oil and a sprinkle of salt and then pureeing it. You can pre-make a batch of puree so you can have this latte all week long. Once you have your puree, this recipe is ready in less than 5 minutes and it is sweetened only with maple syrup!
For this recipe, you will need:
- Coffee or Espresso Shots: ideally these are organic as coffee is one of the most sprayed crops with pesticides
- Plant Milk: I recommend cashew or almond
- Butternut Squash: Use frozen or fresh butternut squash to make this easy and roast it with just olive oil and a sprinkle of salt, then puree it
- Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
- Cinnamon: This is optional
Tips:
- Enjoy this hot or add some ice cubes and make it iced!
Other latte recipes to try:
Make Your Own Honey Cinnamon Latte
Butternut Squash Maple Latte
Ingredients
- 1/2 - 3/4 cup black coffee or 1-2 espresso shots
- 3/4 cup plant milk
- 1/4 cup frozen butternut squash, cooked then pureed
- 1 tbsp maple syrup
- cinnamon (optional)
Instructions
- Puree cooked butternut squash.
- Add butternut squash puree and maple syrup into a cup and then add in your coffee and milk. A nice touch is to froth some of the milk to add it to the top of the latte.
- Use a hand held frother or add all ingredients into a blender and blend together.
- Top with cinnamon and some frothed milk and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
