Coconut Pumpkin Spice Latte + Video

Name: Coconut Pumpkin Spice Latte.
Prep time: 5 min
Cook time: 10 min
Total time: 15 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 of black pepper; 2 tablespoons pure maple syrup; half of a vanilla bean (seeds removed (optional)); 1 1/2 cups canned coconut milk; 1/2 cup Zico Organic Fair Trade Coconut Water; 2 tablespoons pure vanilla extract; 1 cup coconut coffee base (from above); coconut whipped cream (for serving); cinnamon (nutmeg and/or ginger for garnish)

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September 6, 2015

Posted in Breakfast, Drinks, Gluten-Free, Vegan, Vegetarian, Video

{This is a sponsored post from ZICO Coconut Water. All opinions are 100% my own…but you all know I LOVE all things coconut, so I am really excited to be using ZICO’s new Organic Fair Trade Coconut Water in my KILLER Coconut Pumpkin Spice Latte! Bring on Fall!}

PLEASE don’t hate me for bringing you pumpkin when it’s only September 6th.

Coconut Pumpkin Spice Latte | halfbakedharvest.com @hbharvest

You have to hear me out. I woke every morning last week to frost on the ground and 30 degree temps. Yes, I am so serious.

Here’s the thing, I expect this. I live in a pretty cold place, and honestly, our fall typically starts towards the end of August and ends by October 1st. I am not complaining or anything, it just is what it is. SO, instead of fighting it, I am embracing it.

Ok and the truth? I was just freezing and my new-found love of coffee made me REALLY want to try a pumpkin spice latte. I know it’s early and if you are just not ready for this yet, I get that. Come back in a couple of weeks, or even in October. Whenever you are ready is fine, but just make sure you come back. This is a recipe you simply will not want to live without.

I am full on addicted. I even got my mom on board Friday afternoon. The weather was cold, wet and rainy (at one point it got so cold I thought it was going to snow…please no snow…I can’t…not yet) and she couldn’t resist the warm smells of cinnamon, coconut and coffee. I mean, then again, can anyone?!? The best!

I think you all know by now that even though I love summer to death, fall will always be my favorite. I love all the cozy things, so when the weather starts to turn, and the leaves begin to change, I am ALL IN. It’s kind what I live for, what gets me through the remaining eight months of the year. <–truth.

For those of you who are all, “bring on fall”, this is your post. This is your recipe. This is your everything for the next three to four months.

Watch the how-to video here:

Also, I know I said I would not even bring up pumpkin till mid September, and I honestly had every intention to be true to my words, but then a few things happened. I started drinking coffee. I started liking coffee. I made this latte. I got way too excited, and for the life of me just could not wait to share it with you guys. I was planning on waiting until the last week in September, but then I consulted with my mom…and it was all down hill from there. Basically, she made the point that she craves pumpkin beers ALL YEAR LONG and that if she could start drinking them in early, early September she would (and she has!! I totally bought all the cute bottles of pumpkin beers at the store this week…I am PUMPED, and clearly so is my Mom). Then she said to me, I’m sure there are a lot of people out there who feel the same way about a pumpkin spice latte that I do about pumpkin beer, you don’t want to keep them waiting do you? And then I was sold. Done and done.

So today, we talk a little coconut, a little pumpkin and a little spice.

If you could not already tell, I am a tad excited.

For those of you who love pumpkin spice latte, but hate all the “bad for you” things about it, I have good, GOOOD news! I went and made a healthy version, and I promise it’s better than anything any barista could serve you (and cheaper too!). Like it’s so flipping delicious and creamy, and pumpkiny and cinnamony and… well, perfect!

To bump up the flavor and health factor of this latte, I used ZICO’s new Organic Fair Trade Coconut Water as my base for the coffee portion of this latte, which has just one ingredient: 100% natural coconut water (no added sugar).

GEEK FACT: did you know that coconut water has as much potassium as a banana, it’s an incredible source of electrolytes, supports good hydration and is naturally, gluten, fat and cholesterol free??? It is, it is! Simply drinking it straight up is beyond delicious AND it’s especially great after workouts because it replaces electrolytes and hydrates you!!

Pretty cool, right?!

Aside from what you may be thinking, the latte is still just as creamy as any other and it’s FULL of so much flavor. To sweeten the latte I used just a little bit of pure maple syrup. You can add the maple to your own tastes, but I think my ratios are pretty spot on. Just slightly sweet, but not so sweet that you can’t drink this every morning. I also really bumped up the cinnamon…cause cinnamon is my FAVORITE… YUM!

Oh, and the latte is really pretty quick and easy to make. My guess is that you already have all the ingredients on hand right now. Well, maybe not the pumpkin, but you should really start stocking up on that ASAP. Same goes for the coconut water, because after trying this recipe, you are going to quickly realize you will need a daily coconut pumpkin spice latte fix.

The other good news about this latte is that 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!

Yes!!!

Ok, and for those you perturbed by my premature excitement for this drink, fall and all things cozy, I am sorry. Today was just a little hiccup and I promise no more pumpkin for a few weeks…tomorrow will be better for you…I am talking football!!

4.72 from 7 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Coconut Pumpkin Spice Latte.

By halfbakedharvest

Course: Drinks

Cuisine: American

Keyword: christmas, coconut, festive, homemade spiced latte, latte, pumpkin, spiced latted

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 Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 Servings

Calories 581 kcal

Ingredients

Coconut Coffee Base

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

Pumpkin Spice Latte

2 tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice*
pinch of black pepper
2 tablespoons pure maple syrup
half of a vanilla bean seeds removed (optional)
1 1/2 cups canned coconut milk
1/2 cup Zico Organic Fair Trade Coconut Water
2 tablespoons pure vanilla extract
1 cup coconut coffee base from above
coconut whipped cream for serving
cinnamon nutmeg and/or ginger for garnish

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.

Recipe 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.

But really, tell me that doesn’t look just perfect?!?! Pleeease…gimme more!

If you make this recipe, be sure to tag your photo #halfbakedharvest.