Coconut Mochas + Pumpkin Pie

This year I’m all about embracing the holidays as early as possible — whether that means unpacking my Christmas decor or enjoying pumpkin pie before Thanksgiving. Since going dairy (and soy) free I’ve been a little worried about the holiday season and missing all of my favorite treats… there’s always next year but in the meantime I’ve been determined to find fun substitutions. I recently tried out Minimalist Baker’s Vegan Pumpkin Pie and it was so good, Austin even enjoyed it! I made a few tweaks to the recipe… but the best treat I’ve been enjoying with my kitchen experiments is a Coconut Mocha! 

When I was pregnant I craved iced mochas — random because I rarely drank them before – and I had some leftover chocolate syrup so I’ve been enjoying decadent coffee drinks at home. The coconut milk is so rich and mildly sweet that I don’t miss the dairy at all! Since Piper is going through a bit of sleep regression I’ve been enjoying at least one cup of Lavazza’s Perfetto in the mornings after I nurse… the bold, rich blend is exactly what I crave after a night of little sleep. I like it black. 

The Perfetto blend is the perfect base for my coconut mocha because the addition of coconut milk and chocolate don’t overpower the flavor — it’s definitely a coffee lovers drink, this isn’t hot cocoa! 

Coconut Mocha Recipe
1/2 cup brewed Perfetto blend coffee
1/2 cup coconut milk (full fat!) 
1 1/2 tbs chocolate syrup 

Pour coconut milk and chocolate syrup into mug and stir until blended. Pour in hot coffee and enjoy! 

*This post is sponsored by Lavazza. Thanks for supporting the brands that keep my site running!