Do you know what I love about working for a school that feels the need for a Fall Break that is completely separate from (and a full month earlier than) Thanksgiving Break?
I don’t think I really need to answer that.
So what did I do with my Fall Break? Well, I
slept late let the kids get in bed with me after they got up at 5 a.m. We watched a lot of Frozen, as it is back on full loop now that Gus has come of age. We went to the library, the park, out to eat with grandparents, and I snuggled and kissed them so much that they went back to Grandma’s house the following Monday with sore noses and cheekbones.
Oh, and I also behaved like a total girl and bought a jumbo pack of canned pumpkin at Sam’s Club so I could proceed to make pumpkin EVERYTHING. In a matter of days, I had made pumpkin pancakes, pumpkin muffins, and the recipe I want to share with you today:
Pumpkin Spiced Café Au Lait with Cinnamon Whipped Cream
While I did start by looking up recipes on Pinterest, I ended up changing and tweaking so much that I can’t really give credit to any one original recipe. My recipe could almost be labeled as Paleo, but you could sub a different milk or sweetener of choice for equally delicious results. However, the whipped cream made from coconut milk is hard to beat in my humble, fat-kid-at-heart opinion.
1 can Coconut Milk
2 tbsp pureed pumpkin
1 tbsp vanilla extract
2 tbsp honey
1/2 tsp pumpkin pie spice
1/2 tsp cinammon
3/4 cup strong coffee (you could also make this with espresso for a PSL)
Pumpkin Spiced Cafe Au Lait
In anticipation of this glorious concoction, I recommend you store your coconut milk in the fridge so the cream hanging out at the top of the can gets nice and thick.
Open your cold coconut milk, scoop the top layer of cream into a bowl and return it to the fridge.
Combine the remaining coconut milk (about a cup) with the pumpkin, vanilla, honey, and pumpkin pie spice in a small sauce pan and warm over medium heat, whisking occasionally to keep the spice from settling at the bottom.
If you are brewing fresh coffee for this you can simply mix and serve once your pumpkin mixture is to the desired temperature. If you are using cold coffee from earlier in the day (like I did), you can add it to the sauce pan to warm along with the other ingredients. You may want to taste test and add ingredients to your liking to make it sweeter/stronger. Voila!
Cinnamon Whipped Cream
This part is absolutely necessary. If you haven’t tried making coconut whipped cream yet I am so excited for you. I’m especially thrilled that my last minute impulse to sprinkle in some cinnamon paid in delicious dividends.
Remove that luscious glop of coconut cream from your refrigerator and place it in a mixing bowl.
I have always been perfectly satisfied whisking mine for a minute or two until it is just thick enough to drizzle on top of my coffee. However, I am told that using a stand (or hand) mixer to really go to town on it results in even more thickening until it becomes the consistency of regular whipped cream.
One day, when I have grown into a calm and patient woman, I’ll have to try it.
Once you have whipped your cream to the desired thickness, add in the 1/2 tsp of cinnamon and give it another quick whisk. Scoop the cinnamon whipped cream onto your coffee and store the rest in a tupperware container in the fridge for another use (on top of pumpkin pancakes or coffee again tomorrow).
Or. Be ridiculous like me and keep it close by to replenish between sips until its gone.
I worked as a Barista in college and we were allowed free drinks while on shift. The combination of free flowing coffee and cans of whipped cream at arm’s reach became a very, very bad thing for me.
So, that’s it!
I hope you enjoy your fall flavored coffee, and that wherever you are the weather actually feels like fall. Here in East Texas I wake up every day and stare longingly at my boots and scarves until I make myself late for work.