Coconut Pumpkin Spice Latte.

In a large 4 cup glass measuring cup, combine the coffee grounds and Zico Organic Fair Trade Coconut Water. Cover and let sit at room temperature overnight or up to 4 days in the fridge. The next morning, strain the coffee through a thin kitchen towel, cheesecloth or coffee filter. Set the filtered coffee aside. If in a pinch, you can combine the coffee grounds and coconut water in a small sauce pot, cover and bring to a simmer. Simmer 5 minutes and then remove from the heat and let sit another 5 minutes. Strain the coffee as directed above, keep warm. In a small sauce pan, combine the pumpkin, pumpkin pie spice, a tiny pinch of black pepper and the maple syrup. Cook the mixture, stirring often until the pumpkin is hot and fragrant. Slowly stir in the coconut milk, 1/2 cup Zico Organic Fair Trade Coconut Water and vanilla. Bring the mixture to a low simmer, stirring often to ensure the mixture does not boil over. When then mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk with all your might until frothy (or add to a blender and blend for 1 minute). Now take the warm coffee and if needed reheat on the stove or for one minute in the microwave. Pour in a mug and then add the frothed milk mixture. Top with whipped cream and a dusting of cinnamon if desired.