Delightful Indulgence ~ Toasted Coconut Chocolate Pumpkin Spice Latte with Chocolate Drizzle

I hope you had a wonderful weekend.  The weather was beautiful on Sunday, too beautiful to spend indoors, so we spent the afternoon at the zoo.  We love our zoo in St. Louis and visit often.  It was a perfect way to wrap up a stressful week.  If you frequent our Facebook page, you probably read that our foster Frenchie, Mac, spent much of the week in the hospital from what the Dr’s believe was meningitis.  He came to me when I woke up and when I leaned over to pet him, he leaned down and couldn’t get back up.  He lost mobility in his upper body.  Fortunately, the best hospital in the area is near our home and we arrived within minutes.  Mac is home now and seems to be doing well.  We’re praying our little guy makes a full recovery… we love him so much!
Each autumn, I anxiously await Starbucks Pumpkin Spice latte, I love their seasonal flavours!  I must drink one every other day until they take it away until the following year.  Recently, I searched online for a similar recipe but stumbled upon this one instead.  We love it and will be drinking it all season.
Toasted Coconut Chocolate Pumpkin Spice Latte with Chocolate Drizzle
3/4 cup + 1 tablespoon canned coconut milk (lite or regular)
1 tablespoon pure pumpkin puree
1/4 C, plus 1 teaspoon brown sugar
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 (see below) , for topping
Chocolate Caramel Drizzle
2 tablespoons of this coconut caramel sauce  (see below) or store bought caramel sauce
1 teaspoon chocolate chips
In a glass measuring cup or microwave-safe bowl, whisk together 3/4 cup coconut milk, pumpkin puree, brown sugar, and pumpkin pie spice. Microwave for 1 to 2 minutes, but watch closely to make sure the milk does not boil over. Remove from the microwave when the coconut milk is hot.
To the hot coconut milk add 3-4 tablespoon hot cocoa powder (I used 4) and whisk to dissolve. Add the vanilla and coconut extract (if using) and whisk once more.
Pour the mixture into a tall mug or glass. Add hot coffee and a tablespoon of coconut milk.
Add the caramel sauce and chocolate chips to a small bowl. Microwave for 15 seconds, sir and microwave another 15 second or until melted. Stir to combine.
Top the drink off with coconut whipped cream and then drizzle with the chocolate sauce and sprinkle with a heavy dose of toasted coconut.
Coconut Whipped Cream
1 (15 ounce) can full-fat coconut milk, cold
1 tablespoon powdered sugar
1 teaspoon vanilla
To make the coconut milk whipped cream. Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge until needed.
Coconut Caramel Sauce
1/8 cup water
1/4 cup brown sugar
1/2 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Whisk together the coconut milk, vanilla, and salt in a small bowl. Set aside. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the coconut milk mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don’t let it get too thick, it will thicken as it sits). Remove from the heat and set aside.
Enjoy!  xoxo, B
recipe via here.
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  • Reply Loree November 5, 2013 at 1:35 pm

    It sounds like a lot of work but probably well worth. I agree, St Louis zoo is just beautiful and very well kept

  • Reply miss b November 7, 2013 at 5:26 am

    That looks so indulgent. The perfect drink for a cosy night in! I still haven't tried the Starbuck's version.

  • Reply Ann November 10, 2013 at 4:40 am

    That looks so good and decadent.
    I'd love one please.

  • Reply *Chic Provence* November 19, 2013 at 9:19 pm

    Hope Mac has recovered. This recipe looks amazing!

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