DIY Pumpkin Au’ Lait
- 8 ounces hot pumpkin spice coffee
- 8 ounces warm milk
- 2 tablespoons pumpkin pie mix
If you have it available, brew coffee with a pour over or a French press. If not, use a regular coffee maker. Mix coffee and pumpkin pie mix in a mug. Heat milk to about 140-160 degrees. Aerate and froth milk with a milk frother. Pour frothed milk into coffee.
*Optional: If you want to make it extra special, you can also make spiced whipped cream to top off your au’ lait.
You’ll need a whip cream canister and CO2 charger. Mix 8 ounces of heavy whipping cream, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon sugar and a pinch of ginger. Mix together and poor into whip cream charger. Charge with CO2 and top off your coffee.
Recipe from Toni Carr, Strange Brew, Greenwood