Warm Squash Spice Latte
Vegan drink · Serves 4 · Ready in 35 min
A velvety, spiced latte built on real roasted squash and warming autumn spices, with creamy frothed oat milk pooling over strong espresso. The colour is deep amber, the aroma irresistible. This is an occasion worth savouring on a cool morning or as an afternoon treat.
Allergens:oats (check the label for gluten cross-contamination), check the label on your oat milk for soya, nuts or other allergens
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Drink
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Diet: Vegan
Nutritional Values
This latte swaps dairy milk for oat milk, replacing the saturated fat and cholesterol of cow's milk with a naturally lower-fat plant alternative that contributes some fibre. The squash base adds real vegetable nutrition — including beta-carotene and vitamin C — in place of the artificial flavouring or syrup found in many shop-bought versions. Maple syrup replaces refined white sugar, bringing trace minerals alongside its sweetness. Spices such as cinnamon and ginger in the Warm Pumpkin Pie Spice Blend add flavour without extra calories.
Not available.
Ingredients
Instructions
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Warm Squash Spice Latte A velvety, spiced latte built on real roasted squash and warming autumn spices, with creamy frothed oat milk pooling over strong espresso. The colour is deep amber, the aroma irresistible. This is an occasion worth savouring on a cool morning or as an afternoon treat. Ingredients [ ] 200 g butternut squash or pumpkin, peeled and cut into 2 cm cubes [ ] 1 tsp Warm Pumpkin Pie Spice Blend (see link), plus a pinch for dusting [ ] 3 tbsp maple syrup, plus more to taste [ ] 800 ml oat milk (or other plant milk) [ ] 4 shots strong espresso (or 240 ml very strong brewed coffee) [ ] 1 cinnamon stick, to garnish (optional) Instructions [ ] 1. Preheat the oven to 200 °C (180 °C fan / gas 6). [ ] 2. Spread the squash cubes in a single layer on a baking tray. [ ] 3. Roast for 20–25 minutes, until completely tender and lightly caramelised at the edges. [ ] 4. When the squash is roasted, transfer it to a blender with the maple syrup and 100 ml of the oat milk. [ ] 5. Blend until completely smooth to make the squash base. [ ] 6. Pour the remaining oat milk into a small saucepan and warm over a medium-low heat until steaming; do not let it boil. [ ] 7. When the oat milk is steaming, add the squash base and 1 tsp Warm Pumpkin Pie Spice Blend to the pan and whisk until fully combined and hot throughout. [ ] 8. Froth the spiced squash milk using a milk frother or a hand blender until foamy. [ ] 9. Brew the espresso shots and divide them between four warmed mugs. [ ] 10. Pour the hot frothed squash milk over the espresso in each mug. [ ] 11. Dust the top of each latte with a pinch of Warm Pumpkin Pie Spice Blend and garnish with a cinnamon stick if using. [ ] 12. Serve immediately. https://www.cuisinesavvy.com/recipe/warm-squash-spice-latte
Internal Recipes
- Warm Pumpkin Pie Spice Blend (Health Score: 80)
External Recipes
- Pumpkin Spice Latte Recipe 11792200 (Health Score: 62)
HealthScore: 76
Roasted squash and warming spices make this a genuinely wholesome plant-based drink, but three tablespoons of maple syrup across four servings adds a meaningful hit of sugar — it's a treat latte, not a nutrition powerhouse.