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4.72 from 7 votes

Coconut Pumpkin Spice Latte.

The homemade version will not cause you to go broke. Meaning you will still have money left for Christmas gifts this year!! It also won't leave you with a sugar high that ultimately leads you to a mid-day slump. Nope, none of that here!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: christmas, coconut, festive, homemade spiced latte, latte, pumpkin, spiced latted
Servings: 2 Servings
Calories: 581kcal
Author: halfbakedharvest

Ingredients

Coconut Coffee Base

  • 1/2 cup freshly ground coffee grounds.
  • 2 cups ZICO Organic Fair Trade Coconut Water

Pumpkin Spice Latte

Instructions

Coconut Coffee Base

  • In a large 4 cup glass measuring cup, combine the coffee grounds and Zico Organic Fair Trade Coconut Water. Cover and let sit at room temperature overnight or up to 4 days in the fridge. The next morning, strain the coffee through a thin kitchen towel, cheesecloth or coffee filter. Set the filtered coffee aside.
  • If in a pinch, you can combine the coffee grounds and coconut water in a small sauce pot, cover and bring to a simmer. Simmer 5 minutes and then remove from the heat and let sit another 5 minutes. Strain the coffee as directed above, keep warm.

Pumpkin Spice Latte

  • In a small sauce pan, combine the pumpkin, pumpkin pie spice, a tiny pinch of black pepper and the maple syrup. Cook the mixture, stirring often until the pumpkin is hot and fragrant. Slowly stir in the coconut milk, 1/2 cup Zico Organic Fair Trade Coconut Water and vanilla. Bring the mixture to a low simmer, stirring often to ensure the mixture does not boil over. When then mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk with all your might until frothy (or add to a blender and blend for 1 minute). Now take the warm coffee and if needed reheat on the stove or for one minute in the microwave. Pour in a mug and then add the frothed milk mixture. Top with whipped cream and a dusting of cinnamon if desired.

Notes

*I like to make my own pumpkin spice mix using this recipe: Combine 1 tablespoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon all-spice and 1/4 teaspoon cloves in a small bowl. Stir to combine. Store in a sealed jar for up to 1 year. *This recipe can easily be halved to make one cup or doubled to make four cups.

Nutrition

Calories: 581kcal | Carbohydrates: 39g | Protein: 6g | Fat: 44g | Saturated Fat: 39g | Cholesterol: 2mg | Sodium: 348mg | Potassium: 1376mg | Fiber: 8g | Sugar: 28g | Vitamin A: 2335IU | Vitamin C: 12.9mg | Calcium: 136mg | Iron: 4.2mg