Spicy Pumpkin Pie Coconut Coffee

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 10–12 ounces strong, hot coffee
• 1 tablespoon Virgin Coconut Oil
• 1 teaspoon butter, unsalted
• 1 teaspoon raw honey, to taste
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cayenne pepper (optional)
• dollop of cream

Directions:

Brew your cup of coffee. Add all the rest of the ingredients and blend until frothy. Sprinkle with additional pumpkin pie spice.

Drink while piping hot!

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Einkorn Pumpkin Muffins

Servings: 24
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup palm shortening
• 1/2 coconut oil
• 1 1/2 cups maple syrup
• 4 eggs
• 2 cups pumpkin puree
• 3 1/2 cups einkorn flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon nutmeg
• 1/3 cup strong black coffee, cooled
• optional: 1 cup chopped walnuts

Directions:

Preheat oven to 375 degrees F.

In a mixer, cream together the palm oil shortening, coconut oil, and maple syrup. Add eggs and pumpkin. Blend together well.

In a separate bowl, mix together all dry ingredients.

Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy like heavy whipped cream.

If desired, stir in the chopped walnuts.

Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.

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Iced Coconut Pumpkin Latte

Servings: 5
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups whole milk
• 1/2 cup coconut milk*
• 1/3 cup whole cane sugar
• 1 teaspoon molasses
• 2 tablespoons vanilla extract
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• dash of pepper
• 15 ounces pumpkin puree
• 5 teaspoons Coconut Cream Concentrate
• 1 cup strong brewed coffee, chilled

For the whipped cream:

• 1 cup heavy whipping cream
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 3 tablespoons shredded coconut

Directions:

Whisk all ingredients except the pumpkin, Coconut Cream Concentrate, and coffee together in a large bowl until thoroughly mixed. Add the pumpkin puree and Coconut Cream Concentrate and blend until smooth with a stick blender (or in your regular blender). Pour into ice cube trays. Freeze until firm or overnight.

Once your pumpkin cubes have frozen, place 10–12 cubes in a blender and pour 1 cup of chilled coffee over the cubes. Blend just until all the big chunks are gone. The length of time you blend will determine the consistency of your drink.

Pour into a cup and top with some delicious, homemade coconut whipped cream (directions below) and some cinnamon and flaked coconut for a garnish!

For the whipped cream:

Pour the cream into a glass bowl and whip with a hand mixer until the cream begins to thicken. Add the maple syrup, and then whip until stiff peaks form. Add the vanilla extract and the shredded coconut and mix until just combined.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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