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.