Butternut Nutmeg Late Pages

Butternut squash gives warm oat milk a mellow sweetness that's a little lighter in flavor than sweet potato. Nutmeg adds a warm, aromatic finish, and a small amount of maple is optional. The squash must be fully cooked and blended smooth before heating. Keep the texture pourable with a little water if needed. This is an unusual evening cup that still tastes familiar, more like the gentle flavors of a simple squash dessert than a strongly spiced latte.

Ingredients

• 8 oz Unsweetened oat milk
• 2 tbsp Cooked, cooled butternut squash
• 1 tiny pinch Ground nutmeg
• 1/2 tsp Maple syrup (optional)

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Butternut squash · color with a purpose

Beside oat milk and nutmeg, butternut squash offers a little provitamin A carotenoids, used by your body for maintaining normal vision and immune function, as well as a mellow squash sweetness.

A warmer side of nutmeg

The oat milk and butternut squash carries a warm, woody fragrance from nutmeg, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.