Coconut Cream Pumpkin Spice Coffee Recipe

Coconut Cream Pumpkin Spice Coffee Recipe makes mornings feel tropical, even when autumn weather refuses cooperation outside today.
You whip coconut cream dramatically, pretending pumpkin spice suddenly turns kitchens into luxury cafés without expensive menus anywhere.
Sweet coconut foam hugs spiced coffee perfectly, improving moods instantly today.

Coconut Cream Pumpkin Spice Coffee Recipe

moka coffee pot

A rich vegan pumpkin spice coffee topped with whipped coconut cream and warm spices for a creamy seasonal drink.

Print Recipe

Prep Time 6 minutes mins

Cook Time 5 minutes mins

Total Time 11 minutes mins

Servings 2 servings

Calories 170 kcal

Ingredients

  

• 2 cups brewed coffee 480 ml
• 1 cup oat milk 240 ml
• 2 tablespoons pumpkin puree
• 2 teaspoons maple syrup
• ½ teaspoon pumpkin spice blend
• ½ cup chilled coconut cream 120 ml
• ¼ teaspoon vanilla extract

Instructions

 

• Brew 2 cups coffee (480 ml) using preferred brewing method.
• Heat 1 cup oat milk (240 ml) in a saucepan over medium heat for 3 minutes.
• Whisk in 2 tablespoons pumpkin puree, 2 teaspoons maple syrup, and ½ teaspoon pumpkin spice blend.
• Add ¼ teaspoon vanilla extract and stir until smooth.
• In a bowl, whip ½ cup chilled coconut cream (120 ml) until fluffy.
• Pour coffee into mugs evenly.
• Add pumpkin milk mixture and top with whipped coconut cream.

Notes

Nutritional values (per serving)
Calories: 170
Total Fat: 8 g
Saturated Fat: 6 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 2 g

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Vitamins and minerals (per serving)
Vitamin A: 35%
Calcium: 18%
Vitamin D: 15%
Vitamin B12: 20%
Potassium: 7%

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Any additional notes/tips to enhance the flavor for the recipe

• Chill coconut cream overnight for better whipping texture.
• Add toasted coconut flakes for aroma.
• Sprinkle pumpkin spice topping before serving.
• Use strong brewed coffee for balanced sweetness.