- Split vanilla bean down the middle and place in a sauce pot a long with the coconut milk.
Bring the milk to a boil then remove from the heat, allowing the mixture to sit for 10-15 minutes and infuse with vanilla flavor.
- Remove vanilla bean after infusing.
- Allow coconut milk, ghee, and coffee to come to room temperature, then blend with sugar and vanilla extract until frothy. Serve over ice.
- Brew 6 oz of coffee and place in a blender a long with the hot coconut milk, maple sugar, ghee, and vanilla extract. Blend until frothy and serve in a mug.