Toasted Coconut Chocolate Pumpkin Spice Latte with Chocolate Drizzle
Ingredients
- 3/4 cup + 1 tablespoon canned coconut milk (lite or regular)
- 1 tablespoon pure pumpkin puree
- 1 teaspoon brown sugar
- 1/4-1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 3-4 tablespoons of your favorite hot cocoa powder
- 1/2 - 1 cup strong hot coffee (I used 1/2 cup)
- 2 tablespoons unsweetened flaked or shredded coconut (toasted)
- whipped cream or [coconut whipped cream | https://www.halfbakedharvest.com/corn-fritters-with-coconut-whipped-cream-and-sweet-honey-bourbon-syrup/]
Chocolate Caramel Drizzle
- 2 tablespoons of [ this coconut caramel sauce | https://www.halfbakedharvest.com/snickers-coconut-caramel-cupcakes/] or store bought caramel sauce
- 1 teaspoon chocolate chips
Instructions
- 1
In a glass measuring cup or microwave-safe bowl, whisk together 3/4 cup coconut milk, pumpkin puree, brown sugar, and pumpkin pie spice. Microwave for 1 to 2 minutes, but watch closely to make sure the milk does not boil over. Remove from the microwave when the coconut milk is hot.
1 min - 2
To the hot coconut milk add 3-4 tablespoon hot cocoa powder (I used 4) and whisk to dissolve. Add the vanilla and coconut extract (if using) and whisk once more.
- 3
Pour the mixture into a tall mug or glass. Add hot coffee and a tablespoon of coconut milk.
- 4
Add the caramel sauce and chocolate chips to a small bowl. Microwave for 15 seconds, sir and microwave another 15 second or until melted. Stir to combine.
- 5
Top the drink off with coconut whipped cream and then drizzle with the chocolate sauce and sprinkle with a heavy dose of toasted coconut.
Nutrition
Per serving (based on 1 servings)
