1 cup dandelion root coffee or regular coffee 

1 cup coconut milk

1 teaspoon maple syrup or honey or 4 drops stevia

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1 pinch of cloves and nutmeg

1 pinch vanilla powder or 1/4 teaspoon vanilla extract 

1 tablespoon roasted pumpkin (you can use a can pumpkin),  (optional)

 
- In a  saucepan, bring dandelion coffee and coconut milk, and maple syrup to a boil.
- Stir in stevia, cinnamon, ginger, cloves, nutmeg, vanilla and pumpkin.
- Transfer mixture to blender and process until frothy.
 
Tip:
Top with coconut whipped cream.