*Milk notes: I’ve made this drink with Califia Farms and Malk brands of almond milk. Feel free to substitute your milk of choice for the almond milk. Homemade cashew milk would be nice. Whole cow’s milk would yield creamy results, no starch necessary. If you are using sweetened almond milk or cow’s milk, which is naturally sweet, you might prefer less maple syrup. This drink’s nutrition information and allergen contents depend mostly on the milk you use—if you want a nut-free drink, choose a nut-free milk, etc.

**Coconut whipped cream: You’ll need 1 can (14 ounces) full-fat coconut milk (chilled a minimum of 10 hours and put a glass mixing bowl in the fridge while you’re at it), plus 1 tablespoon maple syrup, ½ teaspoon vanilla extract, and ⅛ teaspoon ground cinnamon. To make it, pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover it and store it in the fridge for later (it will be soft at room temperature and firmer when cold).