Ingredients
- 1 cup unsweetened coconut milk
- I cup strong, brewed coffee, cooled
- ⅓ cup organic pumpkin puree
- 6-8 tablespoons coconut sugar
- pinch of salt
- cinnamon, to taste
- nutmeg, to taste
- Optional: whipped coconut cream, for garnish
Instructions
- For the unsweetened coconut milk, scoop the solids off of the top of the can before measuring out a cup of the remaining liquid. Use the solids to whip with a little extra coconut sugar for the topping, if desired.
- In a blender, combine the cup of coconut milk with the coffee, pumpkin puree, coconut sugar, salt, cinnamon, and nutmeg. Blend until smooth. Taste and adjust the seasonings, as needed.
- Fill two tall glasses about ⅔ of the way with ice cubes. Pour half of the mixture into each glass. Garnish with whipped coconut cream and a sprinkle of cinnamon, if desired. Serve immediately.
- Note: if you want to serve this hot, just place the blended liquid into microwave-safe mugs and microwave until hot.
No comments:
Post a Comment