Butternut Butterscotch Latte
Prep time: 
Total time: 
Yield: 1 serving
  • 1¼ cups (300 ml) strong, hot black coffee
  • 3 tablespoons canned full-fat coconut milk
  • 2 tablespoons butternut squash puree
  • 2 tablespoons pure maple syrup, or more or less to taste (see Note below)
  • ½ teaspoon natural butterscotch flavor
  • ⅛ teaspoon ground cinnamon
  • 1 small pinch sea salt
  1. Add all ingredients to a blender and process until frothy; serve immediately.
For a Sugar Free Version: Omit the maple syrup; taste, and if desired, sweeten to taste with stevia or another sugar-free sweetener.

About This Drink: That gorgeous frothy 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, but the foamy top might not last as long and you might get a bit of sediment on the bottom from the squash.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/butternut-butterscotch-latte/