I experimented with the pumpkin latte recipe this morning. To be honest, I had more taste of the coconut than the pumpkin. Coconut Milk and canned pumpkin both have distinct tastes. I think each can stand on their own and don't need to be mixed. By all means if you do prefer using the coconut milk, no need to change the recipe at all. For more of a die-hard pumpkin taste, I think if we subsitute for example, milk you have in the fridge or I prefer almond milk (plain unsweetened vanilla) because for one, it has less calories, no carbs, or added sugar, and it is much thicker than just a 2% or nonfat. Or soy can work as well because its a very subtle flavor. You can use that to substitue if there's not a store in your area that sells coconut milk. Another thing I would change is the ratio of coconut to pumpkin. I think using a cup of pumpkin and a half cup of coconut would make a huge difference. However, I did mix in cinnamon and nutmeg because these two are essential for anything pumpkin and since I don't have stevia, I used honey. I used the exact measurements for coconut and pumpkin. But, I eyeballed the other ingredients (nutmeg, cinnammon, and honey). It's really a matter of the individuals preference for more of pumpkin, less cinnamon, or substitute sugar because I don't have honey type of recipe. In my opinion, opt out the coconut milk and go for something subtle so the true flavor of pumpkin comes through
Gus: No, I haven't tried the slow/chemistry coffee kit. I don't even know what that is lol. But I do know the best way to have fresh brewed coffee is through french press. I always tell myself I will get one but never get around to it lol.