• ¾ cup coconut milk, plus more for frothing (optional)
  • ¼ cup pure maple syrup
  • 3 tbsp pumpkin puree
  • 2 cups fresh roasted coffee
  • ½ tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • Cinnamon, for garnish
  1. In a small saucepan, whisk the coconut milk, maple syrup, and pumpkin purée on medium heat.
  2. Remove when it begins to bubble around the edges, pour in the hot coffee, vanilla extract and pumpkin pie spice.
  3. Optional: Make a foam topper by heating the extra coconut milk on the stovetop. Pour into a tall cannister and use a whisk or frother until bubbly.
  4. Pour the coffee into two mugs. Top with the froth and sprinkle with cinnamon.