Awesome recipe for a homemade Pumpkin Spice Latte….and carcinogen free!


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)

Whip all ingredients in your magic bullet, blender, or processor for about 30 seconds to get a foam.

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

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