Heat the milk, chocolate, pumpkin syrup, cocoa and salt in a saucepan over medium-low heat. Whisk until the mixture is combined and cook until it is simmering and warm and slightly thickened. Remove from the heat and stir in the vanilla and coconut extracts.
Pour into mugs and top with toasted coconut and whipped cream.
pumpkin pie syrup
Heat the sugar, water, pumpkin puree and pie spice in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and let the mixture come to a simmer. Remove it from the heat and let it cool slightly, then add the vanilla extract. Strain it through a fine mesh strainer so you’re left with a syrup consistency. This can be kept in a sealed container in the fridge for a week or so!