Roasted Butternut Spice Latte with Sage Foam
A cozy fall latte with sweet butternut squash and crispy sage foam
March 2, 2025
Looking for a unique fall coffee experience? This Roasted Butternut Spice Latte combines smooth espresso with naturally sweet roasted butternut squash, warm autumn spices, and a unique crispy sage foam that'll make you forget about basic pumpkin spice!
This cafe-worthy drink is surprisingly easy to make at home. Using homemade butternut squash puree and a medium-dark roast coffee creates deep, complex flavors. The sage foam adds an unexpected herbal twist that perfectly complements the sweet squash. Perfect for cool autumn mornings or cozy afternoon treats.
Why You’ll Love This Recipe
Get ready to fall in love with this unique seasonal latte!
- Natural sweetness from roasted butternut squash instead of artificial syrups
- Perfectly balanced autumn spices and herbal notes
- Restaurant-quality drink you can make at home
- Healthier alternative to traditional flavored lattes
Roasted Butternut Spice Latte with Sage Foam
A cozy fall latte with sweet butternut squash and crispy sage foam
Butternut Squash Latte, Fall Coffee, Sage Foam, Autumn Drinks, Healthy Latte, Spiced Coffee
Equipment
- Blender
- Milk frother or immersion blender
- Baking sheet
- Saucepan
- Coffee maker or espresso machine
- Measuring spoons and cups
Ingredients
- 2 cups butternut squash, cubed
- 4 shots espresso or 1 cup strong brewed coffee
- 2 cups whole milk
- 8-10 fresh sage leaves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 tablespoons maple syrup
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with a drizzle of olive oil and roast for 25-30 minutes until tender
- Blend roasted squash with maple syrup and spices until smooth
- Brew espresso or strong coffee
- Heat milk in a saucepan until steaming. Add 6-8 sage leaves and let steep for 5 minutes
- Remove sage leaves and foam milk using a frother or blender
- In each mug, combine 2 tablespoons butternut puree with espresso and stir well
- Top with sage-infused foam and garnish with remaining crispy sage leaves and a sprinkle of cinnamon
Pro Tips
- Roast the butternut squash until very tender and caramelized for the best flavor
- Use fresh sage leaves and pat them completely dry before frothing for the crispiest foam
- Choose a medium-dark roast coffee to complement the sweet squash without overpowering it
- Make extra butternut puree and freeze in small portions for future lattes
Calories: 185kcal, Carbohydrates: 28g, Protein: 8g, Fat: 6g, Saturated Fat: 3.5g, Cholesterol: 20mg, Sodium: 115mg, Potassium: 450mg, Fiber: 3g, Sugar: 18g, Vitamin A: 8500IU, Vitamin C: 25mg, Calcium: 280mg, Iron: 1.5mg
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Summary
Cook Time:
PT30M
Servings:
2 servings
Total Time:
PT50M
Prep. Time:
PT20M
