Drink for the fall (part 3)

Coconut Pumpkin Spice Latte

Ingredients Coconut Coffee Base

  • 1/2 cup freshly ground coffee grounds.
  • 2 cups of coconut water (Zyco, sold at IGA)

Ingredients Latte (2 servings)

  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice (you can do it yourselve, ingredients below)
  • A pinch of black pepper
  • 2 tablespoons pure maple syrup
  • Half of vanilla bean
  • 1 ½ cups canned coconut milk
  • 1/2 cup of coconut water
  • 2 tablespoons pure vanilla extract
  • 1 cup coconut coffee base (from above)
  • Whipped cream (flavor that you want)
  • Cinnamon, nutmeg and/or ginger for garnish

Ingredients pie spice

  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cloves

Preparation Coffee Base

  • In a large 4 cup glass measuring cup, combine the coffee grounds and the 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 coffee filter. Set the filtered coffee aside.
  • If you want to do everything at the same time
  • 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, keep warm.

Preparation 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 of 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 (1 minute microwave). Pour in a mug and then add the frothed milk mixture.
  • Top with whipped cream and a dusting of cinnamon if desired.

Preparation for the spice

  • Stir to combine. Store in a sealed jar for up to 1 year.

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