Pumpkin Spice Mocha

With the cold weather approaching, and longer nights, brisk days, and Halloween looming near, I am pretty sure you cannot have too many warming drink recipes up your sleeve.

And what makes a better warming drink than Pumpkin Spice… something?

Last week I made up some Homemade Pumpkin Spice Mix, and have been having a lot of fun adding it to every warm drink I can think of.

A couple of days ago, I shared Pumpkin Spice Hot Chocolate which my kids informed me was “wonderfully delightful.”

(They were right!)

But say you’re a grown up with a minor coffee addiction. Hot Chocolate, however delightful, isn’t going to cut it first thing in the morning!

I’ve got you covered.

serves two

You need:

1 cup brewed espresso. We use dark espresso ground coffee, and this adorable little espresso maker to brew it.

1 Tablespoon unsulphered molasses, like this

2 cups of the best milk you can find. We use whole, cream top, vat pasteurized milk from grass fed cows.

1 egg from pastured hens

3 Tablespoons of maple syrup (my brother makes mine, but this kind is good, too)

1/2 teaspoon vanilla (like this)

2 Tablespoon raw cacao powder (like this)

1/2 teaspoon Homemade Pumpkin Spice Mix

2 Tablespoons butter from grass fed cows (like this)

2 Tablespoons canned pumpkin (like this)

To a pan which is NOT on a lit burner, add the milk and the egg. Use a whisk to break the yolk and mix well. Then add the rest of the ingredients, except the espresso, to the pan.

Do NOT turn on the burner until everything is in the pan, your whisk is in your hand, and you are prepared to stand at the stove for the next few minutes. The milk only takes a few minutes to warm up, but you have to stir it the entire time… or you will wind up with egg drop hot chocolate.

(It isn’t as gross as it sounds, believe it or not; I learned this making my Divine Hot Chocolate. But it is still way less than ideal!)

Important Note: At this point you still have hot chocolate, and your kids could bully you into giving it to them instead. You have been warned.

More Important Note: This recipe is easy to double. If you double it, you can give the kids Pumpkin Spice Hot Chocolate, and have your coffee — all without dirtying another pan! 🙂

Assuming you are actually going to get to drink your Mocha, divide the hot chocolate into two mugs. Use a whisk to make foam if desired.

By now your coffee should be brewed. Pour it into a measuring cup, add the molasses, and stir well. Carefully pour 1/2 cup of espresso into each mug and enjoy!

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