Instructions

1. Make a batch of pumpkin spice by mixing all spices in a small bowl. Set aside for later.
2. Add the pumpkin purée and pumpkin spice into a small pan. Add the coconut milk. Cook for 1-2 minutes over low to moderate heat, stirring well to cook the spices out and combine the mixture. Stir in the erythritol.
3. In the meantime, prepare your coffee. Divide the pumpkin mixture between the two cups of coffee and drizzle with a little sweet coconut cream. Sprinkle over more pumpkin spice and enjoy!
4. To prepare the sweet coconut cream, scoop the solidified cream from a tin of coconut milk that has been kept in the fridge. Heat slightly in a small pan and add a little erythritol. Pour into a bowl and return to the fridge for at least 20 minutes to thicken up again.