Squash n' Spice Milk

By Caroline Lange
July 29, 2017
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Author Notes: Cozy and comforting and not-too-sweet, as good cold on ice as warmed in a mug.Caroline Lange

Serves: 2

  • 2 cups cold milk
  • 1/4 cup canned or homemade squash purée (unsweetened—pumpkin, butternut, or sweet potato—not a squash, I know—will work well)
  • 2 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  1. Combine all ingredients in a blender, blitz on high to combine thoroughly, and taste for sweetness. Adjust if necessary, then strain into glasses and serve.

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