Butternut Spice Latte

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I have to confess firstly that I have never had a Starbuck’s pumpkin spice latte. I am, however, very aware that it is somewhat of a phenomena. Therefore the other day on my butternut kick I said to say a big F you to the pumpkin and create a butternut latte. I have never been a big pumpkin fan. Thanksgiving I can do without the pumpkin pie. The last year, though, I have had a budding relationship with butternut squash. Wow! This latte was beyond, I can’t imagine the original pumpkin spice having anything on this! Try it, try it, try it! Please try it!

Butternut Spice Latte

  • 1/3 cup butternut puree
  • 2 tsp maple
  • 1/4 cup coconut milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Pinch of cayenne pepper (optional, but I highly recommend it)
  • 1 cup coffee

Let’s Make it Happen: First I made the butternut puree. Cube and skin a butternut squash. Season with cinnamon and maple and a little coconut oil. Bake at 415 for 35 minutes or so. Puree in the blender. Dump it into a pot on the stove with the other ingredients on a medium heat. Thoroughly combine ingredients. Drink it up. I have to say that subtle bit of kick from the cayenne really made this drink for me.

 

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