Candy corn may be one of the most debated autumn candies, but this Candy Corn Mocha is something everyone can get behind. And here’s the best part—it doesn’t actually taste like candy corn, it just looks like it! The layers of rich mocha, bright orange frothy milk, and fluffy whipped cream mimic the iconic candy corn stripes, making it the perfect drink to sip on while watching Gilmore Girls or hosting a Fall time get-together.
This drink is simple to whip up at home, and you can even make it without espresso if you prefer a caffeine-free version. Whether you’re looking for a festive coffee moment or a kid-friendly autumn drink, this one is a total crowd-pleaser.
Candy Corn Mocha Recipe
Ingredients
- 1-2 tablespoons chocolate sauce (or chocolate syrup) (I like the Torani Dark Chocolate Sauce)
- 2 shots of espresso
- Ice cubes
- 6–8 ounces whole milk, or milk of choice
- 3–5 drops orange food coloring, adjust to get that vibrant candy corn orange color
- Whipped cream
- Candy corn, for garnish (optional)
Instructions
- Brew the Espresso Base
- Add mocha sauce to a cup.
- Brew the two shots of espresso using your preferred method and pour over the mocha sauce. Stir well to combine.
- Build the Base Layer
- Pour the mocha mixture into a glass, and top with ice cubes.
- Color & Froth the Milk
- In a separate cup or milk frothing pitcher, combine milk with orange food coloring.
- Froth the milk—either with a cold froth setting on a coffee machine, an electric frother, or a handheld milk frother to get a thick, bubbly texture.
- Create the Candy Corn Look
- Slowly pour the orange frothy milk over the ice to create the separate layers.
- Top It Off
- Add a generous swirl of whipped cream and enjoy.
Make It Caffeine-Free
Want to make this festive drink without coffee? Just spread mocha sauce (or chocolate syrup) around the (bottom third) inside of your glass using the back of a spoon or spatula, then fill with ice, orange-frothed milk, and whipped cream. It’s kid-friendly and just as festive!
Tips and Variations
- Make it dairy-free: Use your favorite plant-based milk and whipped topping. Pro tip: the Torani Dark Chocolate Sauce is dairy free and you can find it in the coffee aisle at most grocery stores.
- Make it sugar-free: Opt for a sugar free chocolate sauce or make your own by combining cocoa powder, water and a pinch of salt.
- Color it naturally: Blend whole milk and pumpkin puree together for a naturally colored and pumpkin flavored candy corn pumpkin mocha!
This Candy Corn Mocha is more about the look than the flavor—rich chocolate, creamy milk, and espresso with a festive autumn twist. Whether you’re serving it up for yourself or making a batch for friends, it’s a drink that will instantly put you in the fall season spirit.
Candy Corn Mocha
Equipment
- Handheld Milk Frother or electric frother
Ingredients
- 1-2 tablespoons Torani Dark Chocolate Sauce or chocolate syrup
- 2 shots espresso to brew, using your preferred espresso making method
- ice cubes
- 6–8 ounces ounces whole milk or milk of choice
- 3–5 drops orange food coloring
- whipped cream
- candy corn for garnish, optional
Instructions
- Add mocha sauce to a cup.
- Brew the two shots of espresso using your preferred espresso making method over the sauce. Stir to combine.
- Pour the mocha mixture into a glass, and top with ice cubes.
- In a separate cup or milk frothing pitcher, combine whole milk with orange food coloring.
- Froth the milk—either with a cold froth setting on a coffee machine, an electric frother, or using a handheld milk frother to get a thick, bubbly texture.
- Slowly pour the orange frothy milk over the iced mocha to create layers.
- Add a generous swirl of whipped cream, and garnish with candy corn if desired for a fun finishing touch.
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