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

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