Toasted Coconut Chocolate Pumpkin Spice Latte with Chocolate Drizzle
View original ↗
Half Baked Harvest · by Tieghan Gerard

Toasted Coconut Chocolate Pumpkin Spice Latte with Chocolate Drizzle

NUTRITION · PER SERVING8M COOK
CAL 47%·PRO 23%
CARBS 103G43% OF CAL
5G FIBER48G OTHER50G TOTAL SUGAR
FAT 56G54% OF CAL
35G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm, cozy pumpkin spice latte with toasted coconut and chocolate drizzle. A quick fall treat ready in minutes, rich and satisfying.

drinkamericangluten freevegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 1
  • 3/4 cup + 1 tablespoon canned coconut milk (lite or regular)
  • 1 tablespoon pure pumpkin puree
  • 1 teaspoon brown sugar
  • 1/4-1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional)
  • 3-4 tablespoons of your favorite hot cocoa powder
  • 1/2 - 1 cup strong hot coffee (I used 1/2 cup)
  • 2 tablespoons unsweetened flaked or shredded coconut (toasted)
  • whipped cream or [coconut whipped cream | https://www.halfbakedharvest.com/corn-fritters-with-coconut-whipped-cream-and-sweet-honey-bourbon-syrup/]
  • 2 tablespoons of [ this coconut caramel sauce | https://www.halfbakedharvest.com/snickers-coconut-caramel-cupcakes/] or store bought caramel sauce
  • 1 teaspoon chocolate chips
PREP
5M
SODIUM
500MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.