A Joyful Little Bit of Pumpkin on the Side
Toasted Coconut Chocolate Pumpkin Spice Latte:
Let’s face it. You work hard. You play hard. You juggle decisions and responsibilities. You multitask, all the time. October’s rapidly running away and you might have just finished making Jack-o-lanterns for the kids for Hallowe’en and you deserve a medal. Hell, even if you haven’t broken your nails and damaged pumpkins for the kids, you still deserve a medal. Or in the absence of a medal, you deserve a large hot cup of Toasted Coconut Chocolate Pumpkin Spice Latte. Right now. Before you do anything else.
Pumpkin is something at this time of the year that most people associate with hollowed out pumpkins, lit to become grotesque and comical jack-o-lanterns to light up for Hallowe’en, but what are you supposed to do with all that pulp once you’ve made your hilarious or hideous or supremely creative pumpkin head? Don’t throw it away. Cook it, and use it to make that latte.
The toasted coconut chocolate pumpkin spice latte is a drink that’s trending in the specialist coffee industry at the moment, and it’s a fantastic treat available commercially. But it’s also an expensive one. More than all of that, it’s something that you easily can whip up in eight minutes in your own kitchen, at a fraction of the cost, and you don’t need to have the best latte machine in the industry to do it. All you need are a couple of easy-to-find ingredients, a whisk and a microwave, and an appetite. This drink is like nectar for your soul. Here’s how to make the toasted coconut chocolate pumpkin spice latte.
What do you need ?
This fantastic latte with its characteristic extraordinary spin of coconut, chocolate and pumpkin, comprises the drink itself and its delectable topping, both of which are made separately. While you can, of course, experiment with the ingredients, we recommend that you try it exactly according to these specifications first, to make sure you know what it should taste like. And for that, you will need the following ingredients:
• ½ cup plus 1 tablespoon of canned coconut milk;
• 1 tablespoon of pure pumpkin puree;
• 1 teaspoon of brown sugar;
• ¼ – ½ teaspoon of pumpkin pie spice;
• 1 teaspoon of vanilla extract;
• ¼ teaspoon of coconut extract (optional);
• 3-4 tablespoons of your favorite hot cocoa powder;
• ½ to 1 cup of strong hot freshly brewed coffee;
• 2 tablespoons of unsweetened flaked or shredded coconut, toasted; and
• Whipped cream (or coconut whipped cream, if you have it).
The Chocolate Caramel Drizzle Topping
• 2 tablespoons of coconut caramel sauce; and
• 1 teaspoon of chocolate chips
How Do You Do It?
As easy as pie, the Toasted Coconut Chocolate Pumpkin Spice Latte can be yours for the drinking, if you follow these six simple steps:
1. Whisk together the ½ cup coconut oil, the pumpkin puree, the brown sugar and the pumpkin pie spice in a microwave-friendly glass bowl. Microwave the mixture on hot for between one and two minutes, but make sure it doesn’t boil over, and remove the mixture from the microwave when it is still piping hot.
2. Add the hot cocoa powder to the hot mixture and whisk it to make sure that all ingredients are dissolved.
3. Add the vanilla essence and the coconut extract (if you’re using it) to the mixture and whisk it all some more.
4. Pour the mixture into a tall mug or glass. At the hot coffee and the extra tablespoon of coconut milk.
5. Then, in a small microwave-friendly bowl, mix together the caramel sauce and chocolate chips. Microwave it for 15 seconds. Then stir. Then microwave it for another 15 seconds or until it is all completely melted. Stir it some more.
6. Top the drink off elegantly by pouring the whipped cream and the drizzle with the chocolate sauce and a lot of toasted coconut over the top.
Packed with fibre and Vitamin A, pumpkin is a delicious and excellent complement to a latte, anytime. Mixed with all these delectable creamy ingredients, and the chocolate and caramel, it might pose challenges to your dietary regime, but just try it. Once. It’s been considered addictive in the best possible way, by foodies. And it is really as good a reward for work well done as you can imagine. And you’ve earned it. Even if those hollowed out pumpkins will never be genuine Jack-o-lanterns.