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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
Cook Time 5 minutes
Total Time 11 minutes
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
Vitamins and minerals (per serving)
Vitamin A: 35%
Calcium: 18%
Vitamin D: 15%
Vitamin B12: 20%
Potassium: 7%
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.