Over the last few weeks I’ve been hearing people talk a lot about BTS (back to school) and PSL (pumpkin spice latte). Now that the kiddies are (hopefully) back into the routine of school BTS has gone away, but PSL remains.

like love coffee so last year I decided to try the infamous Pumpkin Spice Latte. It. Was. Sweet. Super sweet, too sweet, I-can’t-drink-this sweet. And no wonder, one version contains 38 grams of sugar in a 12 oz cup and another contains 34 grams of sugar in a 12 oz cup. That’s far too much for one beverage! To put it into perspective, a 42 gram Aero bar contains 24 grams of sugar. Why is sugar a problem? It may be addictive, can lead to the accumulation of body fat, and can affect hormones. If you really want to delve into the sugar issue check out Chris Kresser’s article Is Refined Sugar Really Toxic?

There have been many criticisms about this beverage from the long list of artificial ingredients to the fact that it does not contain pumpkin. (Every time I hear or read that I can’t help but roll my eyes – no kidding, it’s a pumpkin spice latte. Spice. Not a pumpkin latte….). Regardless of the amount of sugar or the artificial ingredients, people are really excited about the PSL.

This morning I woke up and decided that I would try to make my own version of this popular coffee beverage. So I grabbed some spices, put the moka on the stove and got to work making a less sweet, simple version of the PSL. Spices, coffee, coconut cream and coconut sugar. Nothing fancy but delicious and I didn’t even have to change out of my pyjamas! I made enough of the spice mixture to last a few days so I can continue to enjoy my version of the PSL all week. Give it a try – it’s easy, delicious, you have full control over all of the ingredients and it’s sure to save you some money (those drinks are expensive!).

Pumpkin Spice Coffee

Mix up your own spice blend and enjoy a pumpkin spice coffee anytime!


  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves optional
  • 2 tbsp coconut cream
  • 1 cup freshly brewed coffee
  • 1 - 2 tsp coconut sugar to taste


  • Measure all spices into a small jar. Mix thoroughly and set aside.
  • Brew the coffee to your liking. I made an espresso in my moka.
  • Pour coffee, coconut sugar, coconut cream and 1/4 tsp of the spice mixture into a small blender. Blend for 15 - 30 seconds to incorporate all of the spices.
  • Pour into a cup and enjoy!


Keep the spice mixture in a sealed jar for a delicious pumpkin spice coffee anytime!

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3 comments on “Pumpkin spice coffee

  1. Jamie on

    Quick question. Was the coconut cream warm or refrigerated? I’m new to all this & I know it gets thick once you put it in the fridge, but I’m not sure if that helps or not since you’re putting it in a hot beverage.

    • Hema on

      Hi Jamie:

      You can use the coconut cream or milk warm or cold, but keep in mind that using cold coconut cream will decrease the temperature of your coffee. It needs to be stored in the fridge once the can has been opened and I generally just use it straight from the fridge – in the morning I try to keep things simple and pulling out a pan to heat it up is just too much effort!

      I hope you enjoy your home made pumpkin spice coffee.


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