Pumpkin Spiced Buttered Coffee

There’s just something about butter that makes everything better. I experimented with buttered hot coffee and buttered ice coffee in the spring. I thought October would be a perfect time to create a seasonal buttered coffee, so here you have it; Pumpkin Spice Buttered Coffee. A rich blend of spices with the smooth taste of butter. It’s easy to make and fun to drink.


Pumpkin Spice Buttered Coffee

8-10 oz. hot brewed coffee

1 tablespoon of real butter

1/4 teaspoon  cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon honey


Without a blender: Brew a hot pot of coffee and pour in a cup of 8-10 oz., which should be about one typical small sized coffee. Add a tablespoon of butter. Place a whisk between your two hands, as if you are praying, and quickly spin the whisk until the butter has melted and little bubbles start to appear. Add the honey and spices, whisk some more.

With a blender: Brew a hot pot of coffee, place all ingredients in a blender and pulse for about two minutes until butter is melted.

For every 8-10 oz. of coffee, double the ingredients. The above measurements make one delicious cup.

This hot drink goes well with Big Apple Scones and Sweet Jesus Molasses Cookies!

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Buttered Spice Coffee Whisk S&A

Place the whisk between your hands, as if you are praying, move your hands back and forth to spin the whisk.

ButterPumpkinSpiceCoffee S&A

Hot brewed coffee, butter & spice, blend until melted and here you have pumpkin spiced coffee.