hot pumpkin pie mocha
A cup of cozy on a crisp fall day.
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.
Notes
*Leftover pumpkin sauce: Sauce will keep well in the fridge, sealed, for up to a week.
*No espresso machine? Use 1/2 cup of strong-brewed hot coffee instead.