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Toasted Coconut Chocolate Pumpkin Spice Latte with Chocolate Drizzle

It's awesome and the perfect warm and cozy fall treat that is ready in like maybe eight minutes - tops. It's freaking awesome!
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Drinks
Cuisine: American
Servings: 1 large drink!
Calories: 255kcal
Author: Tieghan Gerard

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 I used [ghirardelli chocolate mocha - http://www.ghirardelli.com/store/shop-products/collections/hot-cocoa-beverages/chocolate-mocha-hot-cocoa-pouch.html]
  • 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/] for topping

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

  • 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.
  • 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.
  • Pour the mixture into a tall mug or glass. Add hot coffee and a tablespoon of coconut milk.
  • 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.
  • Top the drink off with coconut whipped cream and then drizzle with the chocolate sauce and sprinkle with a heavy dose of toasted coconut.

Notes

*Measurements adapted from [Recipe Girl | http://www.recipegirl.com/2011/10/10/how-to-make-a-pumpkin-spice-latte/]

Nutrition

Calories: 255kcal | Carbohydrates: 52g | Protein: 8g | Fat: 47g | Saturated Fat: 40g | Cholesterol: 5mg | Sodium: 177mg | Potassium: 713mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2335IU | Vitamin C: 1.7mg | Calcium: 71mg | Iron: 8.2mg