Pumpkin Spice Mocha
This homemade pumpkin spice mocha combines espresso, real pumpkin puree, chocolate, warm pumpkin pie spice, and steamed milk for a rich and cozy fall coffee drink that's ready in just 10 minutes. It's an easy recipe that's perfect for crisp autumn mornings or an afternoon treat.
Ingredients
- 2 shots espresso
- 1 cup milk I used whole
- 2 tbsp pumpkin puree
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- whipped cream for topping
- chocolate sauce for topping
- pumpkin pie spice or ground cinnamon for topping
Instructions
- Brew two shots of espresso and pour them into a large mug.
- In a small saucepan, whisk together the pumpkin puree, cocoa powder, brown sugar, pumpkin pie spice, vanilla extract, and a splash of the milk until smooth.
- Heat the mixture over medium-low heat for about 1 minute, stirring constantly.
- Add the remaining milk and continue heating until steaming. Do not let it boil.
- Pour the pumpkin chocolate milk over the espresso.
- Stir until everything is fully combined.
- Top with whipped cream.
- Drizzle with additional chocolate sauce.
- Sprinkle with pumpkin pie spice or cinnamon before serving.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Strong brewed coffee can replace espresso if needed.
- Oat milk makes an excellent dairy-free alternative.
- For a richer mocha, add an extra tablespoon of chocolate sauce.
- To make an iced pumpkin mocha, cool the pumpkin mixture before pouring it over ice with cold milk and espresso.
- Store leftover pumpkin chocolate mixture in the refrigerator for up to 3 days and reheat gently before serving.