Coconut Pumpkin Pie Cafe au Lait

Hurricane Sandy is in full force here in Massachusetts, so I've hunkered down with a delicious warm drink; probably the last hot drink/meal I'll have for a few days, considering that the trees outside are going to take down those wires any minute now. 

So while the power is still on, heat up this drink and cuddle up on your couch with a cozy blanket and a good book. It is like pumpkin pie in a mug, and way better (and cheaper) than the pumpkin spice lattes peddled at your local cafe. 

Pumpkin Spice Cafe au Lait

Inspired by The Professional Palate's Caramel Pumpkin Macchiato

Makes 2 16-oz mugs

4 ounces light coconut milk

4 ounces water

16 ounces non-fat milk

8 ounces freshly brewed coffee

1 cinnamon stick

1/4 cup canned pumpkin

2 Tablespoons sugar

In a medium saucepan, heat coconut milk, water, milk and coffee over medium heat. Add cinnamon stick and turn down to medium low for 10 minutes. Whisk in pumpkin and sugar until fully dissolved. Serve in two large mugs.

The key to this recipe is the cinnamon sticks. They add a depth of flavor not reached when you sprinkle ground cinnamon. I usually add ground cinnamon to my coffee, but it leaves a congealed mess at the bottom, like the soggy crumbs from a chocolate chip cookie drowned at the bottom of a glass of milk. Using the cinnamon sticks gives you the flavor without the soggy fuss.

And so you know, we've added a new member to the family! Meet Honey, a 3-year old greyhound rescue who is sweet as can be. If there's any leftover canned pumpkin from this recipe, she'll be glad to eat it.

 Question of the Day: Are you being affected by the hurricane where you are?