Homemade "Pumpkin" Spice Latté

Makes enough for about 4 lucky people...or fewer if you can't stop at one cupful!

If you'd like, stir together the following and put into the refrigerator to use the next morning, or of course you can keep going and use it immediately! --
  heaping 1/3 cup sugar
  about 1/3 cup butternut squash puree
  1/2 tsp cinnamon
  1/2 tsp ground (dry) ginger
  1/2 tsp freshly grated nutmeg

When you're ready for your latté, make and keep aside
  about 1/2 cup espresso (actually, the amount in a small Italian espresso maker is perfect, such as that found at http://www.amazon.com/Bialetti-Venus-Stovetop-Percolator-Stainless/dp/B00067WBU4 ) (or use double the amount of your normal coffee grounds and make coffee in a French press and measure out 1/2 cup)

Have the above squash-and-spices mixture in a pot and whisk in and heat (I use a thermometer to help me make sure without burning a finger that it's hot enough for my taste -- no need to bring this to a boil):
  4-1/2 cups skim milk (though I'm sure richer milks would be marvelous!)
Lastly, stir in
  2 Tablespoons vanilla extract

If you want, it's even better with some whipped cream on top! But really this was perfect to me without it!

I used a lovely butternut squash puree from Hooray Puree; one of their pouches is perfect for this; I found and got it through http://www.abesmarket.com/natural-products/food-and-drink/meal-mixes/natural-organic-ingredients-sides/hooray-puree-butterut-squash-single-2-pouches.html .

Very adapted from a recipe in the October 2014 Food Network Magazine.