NGREDIENTS (2 cups)
2 cups dark brewed coffee or espresso
3/4 cup organic coconut cream
1/3 cup Grade B maple syrup
3 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
Sprinkle cinnamon on top if desired.
Make coffee separately.
Combine the rest of the ingredients in a saucepan over medium-high heat.
Simmer for 5 minutes, whisking occasionally, until heated through and slightly frothy on top. Carefully transfer the liquid to a blender and cover the top with a towel. Blend on high for 30 seconds until foamy. Divide between 2 mugs or more.
*If no coffee, you can use this on top of tea as a sweetener or creamer