Winter Squash Spice Latte

The following two tabs change content below.
Brett is a communications and marketing professional who lives in New York City. He is also the bassist for the indie band Panama Wedding. Follow Brett on Instagram at @spigelbutt and listen to him embarrass himself on the streets of New York by clicking his name. Contact Brett at

Latest posts by Brett Spigelman (see all)


During the colder months, it’s nearly impossible to drop into a coffee shop and not notice a massive advertisement for some sort of pumpkin drink. And while the pumpkin deserves to have its moment, the Magic Bullet helps us realize that you can get just as much flavor and seasonal delight out of other winter squash relatives. Blending them in the Magic Bullet gives us a similarly deep and sweet flavor that’s familiar but refreshing.







Winter Squash Spice Latte


  • 1/3 cup winter squash
  • 1/2 to 1 cup coffee
  • 2 cups milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/8 tsp. ground ginger
  • Sugar or maple syrup to taste


  1. Roast cubed squash in oven at 400 degrees for 20 to 30 minutes, or until soft. (Note that more squash is pictured. I made a side of squash for myself!)
  2. Add squash to Magic Bullet and blend.
  3. Combine all ingredients other than sweetener in pot and bring to simmer.
  4. For an extra frothy drink, wait until the drink comes down to room temperature and blend again in the Magic Bullet for just a few seconds.

The drink is perfect as is, but you can always add sweetener to taste. This is absolutely the perfect way to cozy up on a chilly day!