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!
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 ½ 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.