I could use one of these right now to warm my frosty Friday soul.
Happy weekend, friends, and Happy October! Where the fuck is time going? My mind is in cozy mode and my house almost always smells like something pumpkin or apple adjacent. I couldn’t be happier about that.
But, I’ve been incredibly busy lately, and intentional breaks are something I’m trying to incorporate as often as possible. Usually, they’re small, like enjoying a hot drink and a plate of cookies in the evening, or popping over to the pool for a swim in the midmorning sunshine. Small is sufficient, however. Sometimes that’s enough to make the day feel less heavy.
One option for a quick pause is this lovely Hot Pumpkin Pie Mocha. Homemade pumpkin sauce, chocolate, lots of vanilla, and two shots of espresso for zing. Top with whipped cream and a generous dusting of cocoa powder for a serious treat apt for slow mornings or that tiny midday reprieve.
It’s Pie Day, Pie Day
Gotta get down on pie-day…
My pumpkin sauce is fabulous for all sorts of PSL-adjacent cravings, from coffees to cocktails. I love keeping a jar in my fridge this time of year in case of pumpkin emergencies.
To make, whisk together pumpkin puree, sugar, pumpkin pie spice, and water in a small saucepan. Bring to a gentle simmer and heat, stirring occasionally, until the sauce thickens and all the granules dissolve and incorporate, about 10-12 minutes. Pull the pan from the heat and stir in some vanilla.
Tip: Leftover sauce keeps well for up to a week, sealed, in the fridge.
Next, your mocha drink. Combine a bit of that sauce with whole milk and cocoa powder in another sauce pan (or clean the one you just used, lazy bones). Whisk often while the milk warms up. Shut off the burner when the liquid begins to stream. Do not simmer or boil milk, that will scald it! To finish, stir in some vanilla.
Tip #1: If you have an espresso machine with a steam wand, you can aerate your mocha milk this way too. Or, use a hand frother to whisk the milk and create foam straight in the saucepan.
Tip #2: Swap out the whole milk for any dairy or nondairy alternative. Or, for an ultra rich drink, use 1/4 cup heavy cream and 1 1/4 cup of whole milk.
Pull your espresso shots into your mug, then pour the mocha milk overtop. Finish with a heap of whipped cream, lots of cocoa powder, and a cinnamon stick because they’re pretty. Plate some cookies, a muffin, or a slice of cake and enjoy alongside your warm drink.
Tip: No espresso machine? Use 1/2 cup hot, strong-brewed coffee. This will be more like an au lait rather than a mocha latte situation, but will still be tasty.
Stay cozy, my friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pumped for pumpkin?
Pumpkin Spice Espresso Martini
hot pumpkin pie mocha
Ingredients
- 1 1/2 cups whole milk, or your choice milk
- 2 tbsp cocoa powder
- 2 tbsp pumpkin sauce (recipe below)
- 1/2 tsp vanilla extract
- 2 shots espresso
- whipped cream, cocoa powder, and a cinnamon stick for serving
pumpkin sauce
- 1/3 cup pumpkin puree
- 2/3 cup sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a small saucepot, combine the pumpkin puree, sugar, pumpkin pie spice, and 1 cup of water. Bring to a gentle simmer and heat, stirring occasionally, for 10-12 minutes until the granules are dissolve and the sauce thickened. Pull the pan from the heat and stir in the vanilla. Let cool while you prepare the latte.
- In a separate sauce pot (or clean the one you just used for the sauce), whisk together the milk, cocoa powder, and pumpkin sauce. Heat, whisking often, until the milk is steaming. Do not bring to a boil! Shut off the burner and whisk in the vanilla. If desired, use a handheld milk frother to create a nice layer of foam.
- Pull your espresso shots into your favorite mug. Top with the milk mixture. Garnish with whipped cream, a generous dusting of cocoa powder, and a cinnamon stick, as desired.
