Name: The BEST Coconut Pumpkin Spice Latte
Prep time: 45 min
Total time: 45 min
Ingredients: 1/2 cup freshly ground coffee grounds; 2 cups ZICO Organic Fair Trade Coconut Water; 2 tablespoons pumpkin puree; 1/2 teaspoon pumpkin pie spice; pinch black pepper; 2 tablespoons pure maple syrup; half of a vanilla bean (seeds removed); 1 1/2 cups canned coconut milk; 1/2 cup Zico Organic Fair Trade Coconut Water; 2 tablespoons pure vanilla extract

The quintessential fall beverage, the pumpkin spice latte, gets a delightful twist with the addition of coconut. This recipe elevates the classic by infusing it with creamy coconut milk and water, offering a smoother, richer flavor profile. Our Coconut Pumpkin Spice Latte is perfect for those seeking a dairy-free yet decadent autumn treat, combining the warmth of spices with the tropical notes of coconut. Forget store-bought mixes; this homemade pumpkin spice latte uses real pumpkin puree and a blend of warming spices to create an authentic taste of fall. The gentle brewing method for the coffee ensures a robust base, while the frothing technique delivers that satisfying café-quality finish. It’s an ideal way to start a crisp autumn morning or enjoy as an afternoon pick-me-up.

⏱ Time: 45 min

👥 Servings: 2-3

📊 Level: Medium

🥗 10 ingredients

The BEST Coconut Pumpkin Spice Latte

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Prep Time 45

Total Time 45

Servings: 3

Ingredients Method Notes

Ingredients

1/2 cup freshly ground coffee grounds
2 cups ZICO Organic Fair Trade Coconut Water
2 tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice
pinch black pepper
2 tablespoons pure maple syrup
half of a vanilla bean (seeds removed)
1 1/2 cups canned coconut milk
1/2 cup Zico Organic Fair Trade Coconut Water
2 tablespoons pure vanilla extract

Method

Prepare the coffee base by combining coffee grounds and 2 cups coconut water. Let sit overnight (or up to 4 days in the fridge), then strain.
Make the pumpkin spice mixture by combining pumpkin puree, pumpkin pie spice, black pepper, and maple syrup in a small saucepan. Cook until hot and fragrant.
Combine and heat the latte by slowly stirring in the coconut milk, remaining 1/2 cup coconut water, and vanilla extract into the pumpkin mixture. Bring to a low simmer, stirring often.
Froth the milk mixture by whisking vigorously until frothy once steaming hot.
Assemble the latte by pouring coffee into a mug and adding the frothed milk mixture. Top with whipped cream and cinnamon if desired.

Notes

– For an extra rich flavor, use full-fat canned coconut milk.
– Adjust sweetness by adding more or less maple syrup to your preference.
– If you don’t have vanilla bean, pure vanilla extract is a great substitute.
– For a vegan option, ensure your whipped cream topping is dairy-free.