Mock Pumpkin Latte Mocktail Recipe

Every fall, I get a little too excited about pumpkin-flavored drinks. But let’s be honest—not everyone wants coffee jitters or booze in their cup.

That’s why I came up with this Mock Pumpkin Latte Mocktail Recipe. It’s all about those cozy pumpkin spice vibes, minus the caffeine and alcohol, so everyone can join in.

It comes together fast, with ingredients you probably already have. I love making a batch to share at a get-together, or just sipping one solo when the weather turns chilly.

The combo of pumpkin, warm spices, and creamy milk really does taste like autumn in a cup. Is there anything better?

With just a few steps, I can whip up this mocktail whenever I’m craving a treat.

Mock Pumpkin Latte Mocktail Recipe

This drink brings together classic fall flavors—pumpkin, vanilla, cinnamon—with creamy coconut milk. Honestly, it’s so easy, and you don’t need anything fancy to make it.

I like how it looks with a cloud of whipped cream and a sprinkle of spice on top. It just feels festive.

Equipment

• Mixing bowl
• Small saucepan
• Whisk
• Measuring cups
• Measuring spoons
• Fine mesh strainer (if you’re picky about texture)
• Tall glass or mug
• Spoon for stirring
• Hand mixer or hand whisk (for whipped cream, if you’re making it fresh)

Ingredients

• 2 tablespoons pumpkin puree
• 1/4 cup coconut milk (canned or carton)
• 1/2 cup cream (heavy or whipping cream)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
• 1 tablespoon maple syrup (or honey)
• Pinch of cinnamon
• Pinch of nutmeg
• Whipped cream for topping (store-bought or homemade)
• Ice cubes (optional, if you want it cold)

Instructions

• Toss the pumpkin puree, coconut milk, and cream into your mixing bowl.
• Whisk it up until it’s nice and smooth.
• Pour that mixture into a small saucepan and heat gently, stirring a lot.
• Add the vanilla, pumpkin pie spice, maple syrup, cinnamon, and nutmeg.
• Keep stirring until it’s warmed through—don’t let it boil.
• If you want it extra smooth, strain it through a fine mesh strainer.
• Pour into a tall glass or mug.
• Top with whipped cream and a sprinkle of pumpkin spice or cinnamon.
• If you’re craving something cold, pour it over ice and then add the whipped cream.

Notes

Honestly, canned coconut milk makes this richer and creamier than the carton stuff. Sweetness is totally up to you—just tweak the maple syrup to your taste.

If you don’t have pumpkin pie spice, a blend of cinnamon, nutmeg, ginger, and a touch of cloves does the trick. Homemade whipped cream is always better, but no shame in using store-bought.

Sometimes I add a little extra cinnamon on top, just because. If you want more froth, whisk hard or use a hand frother before pouring.

This recipe scales up easily if you’ve got friends over. I usually serve it warm, but pouring it over ice is surprisingly good when it’s not sweater weather.

Tasting Notes

Taking that first sip, I’m struck by how smooth the whole thing feels.

It’s creamy, thanks to the milk, but there’s this gentle little kick from the cinnamon and nutmeg that sneaks in.

The flavors aren’t trying too hard—nothing bold or over the top.

There’s a bit of sweetness, but honestly, it’s just enough; it doesn’t cross into sugary territory.

When I give the mocktail a swirl, there’s this cozy pumpkin aroma that rises up and blends with the spices.

I appreciate that the pumpkin flavor is there, but it doesn’t take over or get too dense.

The finish is pretty clean, leaving behind a pleasant little aftertaste.

Honestly, each sip just feels cozy—those fall spices really shine through.

If you’re into pumpkin spice, I’d say this drink feels comforting, maybe even a bit nostalgic.

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