Toasted Coconut Chocolate Pumpkin Spice Latte
Ingredients
The latte
-
¾
cup
canned coconut milk
-
1
tablespoon
pure pumpkin puree
-
1
teaspoon
brown sugar
-
¼-½
teaspoon
pumpkin pie spice
-
1
teaspoon
vanilla extract
-
¼
teaspoon
coconut extract (optional)
-
3-4
tablespoons
hot cocoa powder
-
½-1
cup
strong hot coffee
-
2
tablespoons
unsweetened flaked or shredded coconut (toasted)
-
whipped cream
for topping
Chocolate caramel drizzle
-
2
tablespoons
coconut caramel sauce or store bought caramel sauce
-
1
teaspoon
chocolate chips
Instructions
- Whisk together coconut milk, pumpkin puree, brown sugar, and pumpkin pie spice in a microwave-safe bowl.
- Microwave the mixture for 1 to 2 minutes until hot, ensuring it doesn't boil over.
- Stir in the hot cocoa powder until dissolved, then add vanilla and coconut extract.
- Pour the mixture into a tall mug or glass and add hot coffee and a tablespoon of coconut milk.
- In a small bowl, combine caramel sauce and chocolate chips, then microwave until melted and stir.
- Top the drink with whipped cream, drizzle with the chocolate sauce, and sprinkle with toasted coconut.
Nutrition Facts (estimated)
Servings
1
Calories
255
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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