a simple real food recipe :: pumpkin spice coffee or mocha with dairy free option

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Alright, be honest.

How many Starbucks pumpkin spice lattes have you had this season already?!

Ok, here’s the deal.

I’m not down on Starbucks.

But I am down on a delicious drink that I can only justify having once or twice a year because of its price!

(And maybe I am a little down on Starbucks – have you seen THIS POST outing Starbuck’s ingredients by Food Babe?! Seriously – bookmark it or save it for later and read it.)

Enter homemade pumpkin spice coffee, latte, mocha…whatever you wanna call it!

I promise it is just as good, if not better than Starbucks. Believe me…I used to treat myself to the Starbucks one every year until I read that article by Food Babe, and I have guzzled sampled this homemade one I’ve made up every week the past few weeks. I’m officially switched over!

Affordable and simple enough that you can have it every day of the fall (and winter…ok and spring maybe too?!), and full of nourishing ingredients that you can feel good about.

For the coffee you will need:

¾ mug coffee of your choice

¼ tsp pumpkin pie spice

2 tsp unsalted butter (Preferably pastured butter. If dairy free try coconut butter or coconut cream)

3 TB  milk (Raw if possible, or stick with organic low pasteurized non homogenized. Definitely stay away from ULP) (if you are dairy free use coconut milk)

1 packet stevia (could use honey or maple syrup)

  1. Whip all ingredients in your magic bullet, blender, or processor for about 30 seconds to get a foam. If you have a cool frothing tool like our SIMPLE mom, Carinn reviewed – use that!
  2. Put the whipped coffee in your mug leaving space at the top for the whipped topping if you are going to use that (and why wouldn’t you?!)

For the whipped topping:

½ cup cream (if you are dairy free use coconut cream)

1 TB pure maple syrup (could use raw honey)

½ tsp pumpkin pie spice

  1. Blend ingredients in a small mixing bowl using a handheld blender until it becomes whipped cream – will take a couple minutes.
  2. Spoon what you want into your coffee or if you are feelin’ fancy pipe it on fancy with a piping bag 🙂
  3. This makes enough whipped cream for 2-3 mugs of coffee – refrigerate leftovers for tomorrow’s cup! (or in my case the afternoon mug?!)

Kitchen Tips:

  1. Don’t forget the kiddies! Instead of coffee, make a mug of warm milk, 100 percent cocoa, and stevia or honey and whip it up with the pumpkin spice – pumpkin mocha! And don’t forget the whipped cream topping!
  2. I know some of you cringed at the butter ingredient…oh it is SO good. Cream is basically butter – think about it 😉
  3. Read THIS and THIS on why you should NOT be afraid of friendly fats like pastured butter and good cream. Pregnant and nursing Mamas should be getting 4 TB of butter per DAY. You most likely are not drinking coffee while pregnant or nursing, but you can do up warmed up whole milk and cocoa and get that butter in there! And if you aren’t pregnant or nursing you should still be getting a good couple TB per day. Don’t starve your body of the fats it needs to function hormonally, physically, etc. (HERE is the pregnant and nursing Mama diet I referenced)


PLEASE tell me you are going to try this?! Let me know what you think 😉

This post was shared at Real Food Forager’s Fat Tuesday, Real Food Freaks Freaky Friday, Too Many Jars In My Kitchen’s Fill Those Jars Friday, and Divine Health’s Healthy Halloween Link-Up!


the real food hippie :: renee is married to her superman and mama to her 3 busy bees. she loves soaking up the sun, real butter, and julia child. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. she also blogs at Raising Generation Nourished. Find more of Renee on twitter pinterest and Google+.

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  1. I’m impressed, I need to say. Actually hardly ever do I encounter a weblog that’s both educative and entertaining, and let me let you know, you’ve gotten hit the nail on the head. Your concept is excellent; the problem is one thing that not sufficient individuals are talking intelligently about. I’m very blissful that I stumbled across this in my search for one thing relating to this.

  2. Ginny, truth be told, I’m actually not a Starbucks coffee fan because of the burned taste either. They actually burn their coffee beans for the flavor – I’m not sure of the correct term, or if it is just an extra long roast or something but it is not my favorite taste either 😉

    Glad you liked it 🙂 I’m sure baby did too!

  3. Ginny Logan says:

    I tried this FINALLY! I don’t care for the STarbucks pumpkin latte…tastes burned to me, but this is delish! It’s a MUST that you put whipped cream on top!

  4. Wow… this looks / sounds AMAZING!

  5. Hi Carolyn!

    Thanks for coming back to let us know! You are so awesome for trying out the butter even though it kinda freaked you out 😉 I gives it such a richness and creaminess! And the beautiful thing is that you CAN make it for yourself tomorrow and feel good about it! Enjoy! My coffee is brewing right now and I think I will make one too 😉

  6. I tried this Pumpkin Latte tonight, and I loved it! I have never tried the Starbucks one because I am trying to spend less money on eating and drinking out. I was scared of the butter at first, but I used it after reading the post. I will be making this again tomorrow! Thanks for the recipe!

  7. I just jumped up and whipped this up for my afternoon snack! I usually drink iced coffee using cold brewed coffee concentrate…it worked out great! I used 4 oz coffee concentrate, 2 Tbs. cream, 3 oz water, 1/4 tsp pp spice and 4 drops french vanilla liquid stevia, whipped it in the vitamix and poured it over ice! Delish.

  8. Just tried it, DIVINE! I used coconut milk, and couldn’t wait for whip cream so I dove right in. So yummy. Making up a batch for dinner guests this weekend!

    • Hi Aubrey 🙂
      Thanks for letting us know! I love it with the coconut milk too and we drink coconut milk most of the winter when the cows don’t make as much milk anyway, so I plan on having it most of the winter that way!
      So glad you have something fun to serve your dinner guests this weekend 🙂

  9. Do you think this would work with home cold brewed coffee concentrate and more milk? I usually just mix about 1/2 cup of concentrate with 1 cup of milk and sweeten with coconut palm sugar. I might have to try this and let you know!

    • Hi Netta 🙂 I think that would work great! A “latte” is usually more milk anyway and sometimes I make mine more that way and sometimes I want more coffee 😉 Come back and let me know how it turns out!

  10. Do you think I could do this using eggnog? I LOVE the eggnog latte but ever since the post I say by foodbabe I don’t like going to any chain coffee house!

    • Hi Holly! Oh that sounds SO good! I think it would! Do you make your own egg nog? I’m not a huge fan of the store bought kind ingredients…
      I’ll be posting my real food egg nog recipe for our Christmas event week in November!!!


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