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This Butternut Butterscotch Latte recipe pairs winter squash with maple syrup, butterscotch flavor, a hint of cinnamon, creamy coconut milk, and strong coffee for the ultimate cozy fall drink!

blue ceramic mug with paleo butternut butterscotch latte

I’m sure this happens to you too. Every once in a while I think of an idea that is so simple, so right in front of my eyes, it astounds me that I didn’t think of it sooner.

Like my Stuffed Mushroom Casserole, which I could talk about for an hour nonstop. But I’ll stay focused.

This Butternut Butterscotch Latte is also the perfect example.

You could think of it as the cousin to the Pumpkin Spice Latte…but the cool cousin. The one who moved away to the big city and does raw juice diets three times a year and practices yoga every day.

Inspiration for This Drink

One day I was bored; my mind was wandering and I started thinking about Pumpkin Spice Lattes. An idea came to me, and before I knew what was happening my mind was running 100 miles an hour. I was a madwoman.

I grabbed maple syrup and butternut squash puree from the fridge (doesn’t everyone just have a container of freshly pureed butternut just chilling in the fridge at all times in the fall months? Lol!).

From the pantry I pulled out coconut milk, butterscotch flavoring, and cinnamon (by the way, I’ve unintentionally become somewhat of a cinnamon snob lately; after trying Vietnamese cinnamon, it’s all I’ll use!). I got out my French press and started brewing some strong coffee. My mind was a whirlwind of ideas, and the chaos that was going on in my kitchen matched it.

Right from its inception, I knew exactly what I wanted this drink to taste like: autumn. And it really does. It’s perfect for crisp fall days and with butterscotch and cinnamon, it’s festive enough for the holidays too.

I can’t even tell you how excited I am about this drink. It’s my new favorite and I think maybe, just maybe I might like it as much as my beloved Pumpkin Spice Latte.

Now, next autumn if you this on the menu at Starbucks, remember you saw it here first. :)

healthy butternut butterscotch latte with real squash

Butternut Butterscotch Latte with Real Squash

The natural sweet, nutty flavor of butternut is the perfect choice for this drink.

Both the maple syrup and butterscotch flavor accentuate the slight earthiness of the squash.

Just a hint of cinnamon adds warmth and complexity.

Don’t skip the teensiest pinch of sea salt because it pulls together all the other flavors.

Lovely full-fat coconut milk adds healthy fats, richness, and that thick, gorgeous frothy top you see – no whipped cream needed!

Ingredients and Substitutions

Ingredients Explained

In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.

  • Strong hot black coffee – or you can use a double shot of espresso (about 2 fluid ounces or 1/4 cup) and add 3/4 cup hot water
  • Canned full-fat coconut milk – or substitute with heavy whipping cream
  • Butternut squash puree – you can easily make pureed butternut squash at home; and yes, you can also substitute with canned pumpkin puree
  • Pure maple syrup – or you can use any sweetener you like, to taste
  • Butterscotch flavoring – you can find butterscotch extract on Amazon; however, if you prefer not to use flavorings, you can substitute with 1/2 teaspoon vanilla extract and 1 tablespoon browned butter
  • Ground cinnamon – just a hint of cinnamon accentuates this winter squash’s earthy sweetness
  • Sea salt – a natural flavor enhancer, just a little pinch of salt pulls out the flavor of everything else

How to Make a Butternut Butterscotch Latte at Home – No Fancy Equipment Needed!

This couldn’t be easier to make!

Once you have your coffee brewed strong, add it along with all other ingredients to a blender and blend away. It will become super frothy and well, amazing.

Or, if you have a handy dandy handheld milk frother (which you can find really inexpensively on Amazon!), that works great too. (Just remember to put it into a larger bowl or cup when you froth it to avoid spilling, and then pour it into your mug to serve.)

front view of homemade butternut squash butterscotch latte with frothy top

A Healthier Cozy Fall Latte

This homemade coffee shop style drink is healthier than what you’d get from a coffee shop. Real ingredients, healthy fat, a little fiber, and a natural dose of vitamins and minerals make this something I would choose over ordering a PSL out.

For a sugar-free version, you can skip the maple syrup. You can always add sugar-free sweetener to taste (like stevia), but taste it before you do because you might not need it.

I know someone is going to ask if they can use canned light coconut milk or even the coconut milk from the carton. The honest answer is, it’s your kitchen and your body, and of course do what works best for you. However, that being said, it might not turn out exactly like this version; you might not get that beautifully frothy top.

Special Diet Friendly

As written, this drink is naturally gluten free and vegan.

For the low carb and keto friendly version of this drink, use stevia, keto maple syrup, or another sugar-free sweetener.

And for a paleo butternut coffee, omit the butterscotch flavoring. If you allow butter and/or vanilla, add 1/2 teaspoon vanilla extract and 1 tablespoon brown butter.

More Unique Lattes to Try

mug of hot butternut squash butterscotch latte on wooden table

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Butternut Butterscotch Latte Recipe

Prep Time10 minutes
Cook Time0 minutes
Servings: 1 serving
This Butternut Butterscotch Latte recipe pairs winter squash with maple syrup, butterscotch flavor, a hint of cinnamon, creamy coconut milk, and strong coffee for the ultimate cozy fall drink!

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Ingredients
 

Instructions
 

  • Add all ingredients to a blender and process until frothy; serve immediately.

Notes

  • Low Carb and Keto Friendly Version: Omit the maple syrup; if desired, sweeten to taste with stevia, keto maple syrup, or another sugar-free sweetener.
  • Paleo Version: Omit the butterscotch flavoring. If you allow butter and/or vanilla, add 1/2 teaspoon vanilla extract and 1 tablespoon brown butter.
  • Blending This Drink: That gorgeous foamy top stayed like that until the whole drink was gone; and also, I didn’t get any sediment on the bottom from the butternut. I think both of those things might be because I used my Vitamix though. If you have a high-speed blender this is the perfect use for it; otherwise, a regular blender will work just fine (or even a handheld milk frother), but the foamy top might not last as long and you might get a bit of sediment from the squash.

Nutrition

Calories: 219kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 56mg | Potassium: 442mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3144IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Drinks
Cuisine: American
Keyword: Butternut Butterscotch Latte, Butternut Butterscotch Latte Recipe, Butternut Coffee

Share it with me on Instagram and leave a comment to let me know your thoughts!

healthy butternut buttersccotch latte recipe pin

This post was first published on An Edible Mosaic on December 2, 2013 and updated on November 28, 2023.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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27 Comments

  1. In fact, I am not a fan of coffee. But this looks amazing, I would like to try it this weekend.

  2. Alright… so I live in the high srctic and I really want to make this and I don’t want to wait a month to get butterscotch flavouring. Is there anything I can substitute for it? Can I make my own butterscotch flavour with brown sugar and butter? What if I use an ice cream butterscotch syrup? Any other ideas? :)

    1. Nikki, I think either of the ideas you mentioned could work well. I really like the brown sugar/butter idea. I think you could add a bit of brown sugar (maybe 1 tablespoon) and decrease the maple syrup to taste, and add 1 teaspoon of butter or a splash of butter extract if you have that on hand. Hope you enjoy it if you give it a try! Also, if you try it, please let me know what substitutions worked. :)

  3. Coty and Mariah@quirksandtwists says:

    Loving all the butter going on here! Need to make this pronto!

  4. You have a nice blog!
    I want to try this recipe out tomorrow (:

  5. Hmm, I think we’re supposed to a butternut squash in the CSA share tonight, my husband loves brewing up a strong cup of coffee, and I love PSLs, so might have to give this a shot!

  6. I would have never thought to put fresh butternut squash purée in coffee. Genius! All the flavors go perfectly together. What a lovely drink.

    I’m with you on Vietnamese Cinnamon, I purchase 4 large bags at a time at Penzeys. I love the stuff.

  7. Wow, Faith! That sounds awesome! All my favorite flavors!

  8. This sounds yummy! Would you mind sharing what kind of natural butterscotch flavoring you used? Thanks!

    1. Michelle, I use Frontier Natural Products Butterscotch Flavor – it’s incredible! (There’s a link in the post above if you’re interested in taking a look at it on Amazon.) Hope you enjoy this if you give it a try! :)

      1. Gotcha! ;) Thanks a bunch!

  9. This sounds absolutely brilliant!!!

  10. Sounds amazingggg. What a combination of flavors! Totally screams autumn

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