Place all main ingredients in a pot over medium low heat and whisk well (if using vanilla add that too). Allow to simmer, but don’t boil. Simmer about 5 minutes.
As another option, you can blend all ingredients on high until heated through.
Pour into heat safe cups.
Top with whipped cream and pumpkin caramel if preferred (but you should)!
Notes
You can use any dairy-free milk you prefer. The higher in fat, the more creamy it will be.
You can sub the coffee with 2-3 shots strong espresso.
Coconut cream is the top cream layer of a can of cold full fat coconut milk.
I made this with both coconut cream and also subbed creamer and both were great.
To make this coffee free and more of a hot pumpkin drink, sub the coffee for more milk.
Nutrition facts are with the coconut cream and maple syrup version without toppings.
Tips to prep ahead:
Make pumpkin caramel and/or whipped cream, if not buying it.