3-4tablespoonsof your favorite hot cocoa powderI used [ghirardelli chocolate mocha - http://www.ghirardelli.com/store/shop-products/collections/hot-cocoa-beverages/chocolate-mocha-hot-cocoa-pouch.html]
1/2 - 1cupstrong hot coffeeI used 1/2 cup
2tablespoonsunsweetened flaked or shredded coconuttoasted
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
2tablespoonsof [ this coconut caramel sauce | https://www.halfbakedharvest.com/snickers-coconut-caramel-cupcakes/] or store bought caramel sauce
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.
*Measurements adapted from [Recipe Girl | http://www.recipegirl.com/2011/10/10/how-to-make-a-pumpkin-spice-latte/]