The addition of caramel and cocoa turns a regular cup of coffee into a coffeehouse style drink. Pumpkin Spice Caramel Mocha will warm you up on a cool day.
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I always like experimenting with coffee drinks at home, for a couple of reasons. The cook in me always likes trying new things and recreating memorable recipes from restaurants. Probably the most important reason, I love saving money. Coffee house drinks can get to be so expensive.
If you’re new to the gourmet coffee drinks you may be wondering what the difference is between a mocha and a latte. So let’s clear that up.
What makes a mocha a mocha?
The short answer is chocolate. Some will argue to use espresso, but that’s not everyone’s favorite. Espresso can be strong, and it’s too strong for me so I like using coffee.
What makes a latte a latte?
A latte is creamier. They have more cream than a mocha. A latte is lighter, with more cream than coffee per ounce.
Now that you know the difference, you can make what you like at home and save money. Many of the coffee shop coffee drinks also use a flavored syrup which adds to the sweetness.
I like to start with flavored coffee, which is a big reason I love the coffee flavors from Door County Coffee and Tea Company. They offer such a variety of flavors the possibilities are endless when wanting to make coffee drinks at home. Plus, if you’re watching your sugar intake, you can control it better and also use a sweetener of your choice.
I’ve chosen to sweeten this with brown sugar because I like the bit of molasses flavor too. You can certainly use a sweetener of your choice. If you prefer a more mocha flavor, add more cocoa, a teaspoon at a time until you are happy. As for the whipped cream, make it fresh or use a product like Reddi Whip.
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Cinnamon Coffee Rubbed Pork Chops by Simple and Savory
Mom’s Roasted Brown Sugar & Butter Butternut Squash by Books n’ Cooks
Sheet Pan Pecan Maple Pork Tenderloin by Cheese Curd In Paradise
Sweet Potato Cornbread by Palatable Pastime
The Best Slow Cooker Coffee Rub Brisket by Everyday Eileen
Apple Crisp Hand Pies by The Freshman Cook
Brownies with Coffee Buttercream by Sweet Beginnings
Caramel Apple Tiramisu by The Redhead Baker
Maple Butter Pecan Rice Krispie Treats by A Kitchen Hoor’s Adventures
- 2 cups brewed Pumpkin Spice coffee, I used Door County Coffee and Tea
- ½ cup whole milk
- 2 tablespoons pumpkin puree
- 1 teaspoon caramel sauce
- 1 teaspoon brown sugar
- 1 teaspoon cocoa
- ½ teaspoon pumpkin pie spice, divided
- Whipped cream, for garnish
- Caramel sauce, for garnish
- Brew a pot of Door County Pumpkin Spice coffee as desired.
- Meanwhile, in a small saucepan over medium heat, stir together milk, pumpkin puree, 1 teaspoon caramel sauce, cocoa and brown sugar. Heat, stirring often, until warm but not boiling, and sugar is melted. Remove from heat.
- Place one cup of hot coffee in each of two mugs. Evenly pour mixture between each cup, leaving about ⅔ of space from top, and stir.
- Garnish with whipped cream, a sprinkle of pumpkin spice and drizzle with caramel sauce.
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