267. Pumpkin Spice Mocha

Pumpkin Spice Mocha | Dairy Free | Ann Ning Learning How

Yes, I like to put marshmallows on top of my coffee.  It’s my lazy-person’s dairy free whipped cream.  Let the record show that Mommy was not in the kitchen to observe my marshmallow topping – she had no part in this and will likely wish to distance herself from my shenanigans.

But let me just say that they really are delicious.

I haven’t topped my drink with marshmallows in a couple of years.  I feel like I might have done it once or twice when I first came home, but I have cut back on the special treats lately, especially since Ed is allergic.   But I gave in and put a handful of marshmallows on top of this mocha, sprinkled some nutmeg on top and stuck a cinnamon stick in for kicks.  I really did use the cinnamon to stir my drink bc I ended up adding some hot water to my cup since this drink was very rich.

This recipe assumes you want to make the whole thing from scratch, but feel free to just season a mug of your milk of choice + a shot of espresso, some leftover coffee, or some instant crystals – it’s up to your own taste and whatever you have on hand.  I’ve actually done one with herbal coffee (brewed strong) – stop laughing, JPAS – (Okay, you can laugh,) and it was delightful.  If you want to follow the recipe use the blender – but if you’re in a rush, just use some ready-made milk and a mug (stir everything well, though).

The thing about this is not to reference the recipe every time you want one, but to just remember that you can put a spoonful of pumpkin puree in your coffee and season it like a pie and be a happy, Autumnal-feeling, person.  Do not fear the pumpkin.  I learned this from A(N)D a few years ago – she was telling Ruthie about it as we pushed baby Ezzie in the swing at GWH.  I flew home to OR and immediately purchased a can of pumpkin specifically for coffee-making purposes.  I was hooked after the first cup.  So, since it’s October 1 and I’m celebrating Fall by dressing Ed in his Great Pumpkin costume, I figured I’d also share this Pumpkin Spice Mocha.

Pumpkin Spice Mocha [Dairy Free]

Serves 1

  • 2 Tbsp raw almonds (soaked and rinsed)
  • ½ Tbl unsweetened shredded coconut (I added this for extra richness but you could probably skip it.  In any case, I couldn’t taste any coconut in my final drink.)
  • water (use about 1 cup or more, depending on the size of your mug)
  • ½ Tbsp unsweetened cocoa (omit for a PSLatte)
  • shot of espresso (for alternatives see above, or omit to make a PS Hot Chocolate)
  • 1 Tbsp maple syrup (or to taste)
  • splash of vanilla
  • heaping Tbsp pumpkin puree (not pie filling)
  • dash of nutmeg
  • dash of ginger
  • 2 dashes of cinnamon

Combine and blend until smooth in your blender.  Finish heating in the microwave for about a minute.

1.  Oktoberfest

1. Oktoberfest

FYI, this is what PumpkinEd looks like.  I got this costume from Amazon.  I ❤ Amazon.  And I love this time of year.  Thank you, Mom and Dad, for tolerating Ed.  (Daddy calls him, “Your animal,” “Your horse,” or “This.”)

2 thoughts on “267. Pumpkin Spice Mocha

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