Butternut Squash Latte
This iced butternut squash latte is so perfect for fall. It is cozy and delicious.
Equipment
- Frother paid link
Ingredients
- ½ cup brewed coffee decaf or regular
- 1 cup non-dairy milk of choice I used soy
- ¼ cup butternut squash puree
- 1 teaspoon vanilla extract
- 1 tablespoon + 1 teaspoon of grade A maple syrup
- cinnamon to desired amount
- nutmeg to desired amount
- stevia in the raw optional, or any sweetener you like
- ice if making cold
Instructions
- Prepare your ½ cup brewed coffee in whatever method you need to. Let it cool for 5-10 minutes.
- In a frother add 1 cup non-dairy milk of choice, ¼ cup butternut squash puree, 1 teaspoon vanilla extract and 1 tablespoon + 1 teaspoon of grade A maple syrup.
- My frother has cold and warm settings. So, I put it on the cold setting and let it run twice.
- In a large jar or glass add a lot of ice. Then, I like to add the stevia in the raw (I do 2 packets in a 32 ounce jar), cinnamon and nutmeg before adding in the coffee. Pour in the coffee and mix together. You can add as much cinnamon and nutmeg as you like.
- Finally, top with the liquid from the frother and mix all together. Taste and add in any other flavors if desired. Enjoy.
Video
Notes
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Nutrition
Serving: 1drinkCalories: 187kcalCarbohydrates: 28gProtein: 9gFat: 5g
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