Harvest Moon Latte | CelebrateMORE.com

Harvest Moon Fall Latte

Harvest Moon Fall Latte


  • One 2 lb Pie Pumpkin (or other creamy winter squash such as butternut, delicata, honeycup, or sweet dumpling)
  • 1 C. Brown Sugar
  • 1 C. Water
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • Milk


  1. Heat oven to 425° F
  2. Remove stem and split squash in half lengthwise, placing it cut-side down on a parchment lined baking sheet
  3. Roast squash until a paring knife slides in and out of the squash with little to no resistance, roughly 30 – 40 minutes.
  4. Allow squash to cool until cool enough to handle. Scoop out seeds and membrane with a spoon and discard (or wash seeds to roast further as a snack). Scoop out flesh from squash and measure one pound of roasted squash flesh (a little over 2 cups when well packed with no air gaps).
  5. Heat 1 Cup of water in microwave, about 2 minutes.
  6. Puree the squash in a food processor or blender with warmed water, brown sugar, cinnamon, and nutmeg. Pour into a container or squeeze bottle or jar and allow to come to room temperature and refrigerate for up to a week.
  7. Making the latte: Add a quarter cup Harvest Moon sauce to ¾ cup oat milk (or milk of choice) per drink together and heat until just hot enough to drink as a warm beverage, 145° to 160° F. Mix vigorously, put in a big mug and top with Birchwood Blend coffee until full.


Recipe adapted from Peace Coffee