Pumpkin Mocha
Make a cozy Pumpkin Mocha with rich chocolate and warm pumpkin flavors. This easy recipe features Torani sauces, espresso, and whipped cream, perfect for fall. Enjoy hot or iced with dairy-free and sugar-free options!
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Servings: 1
Equipment
Ingredients
Iced Pumpkin Mocha
- 1 tablespoon Torani Dark Chocolate Sauce or Homemade Chocolate Sauce
- 1 tablespoon Torani Pumpkin Pie Sauce
- 2 shots espresso
- 8 ounces 2% milk or your choice of milk
- Ice
- Whipped cream
- sprinkle cocoa powder or cinnamon/pumpkin pie spice
Hot Pumpkin Mocha
- 1 tablespoon Torani Dark Chocolate Sauce or Homemade Chocolate Sauce
- 1 tablespoon Torani Pumpkin Pie Sauce
- 2 shots espresso
- 8 ounces steamed 2% milk or your choice of milk
- Whipped cream
- sprinkle cocoa powder or cinnamon/pumpkin pie spice
Homemade Chocolate Sauce
- 2 tablespoons dutch process cocoa powder
- 2 tablespoons sugar
- 1 tablespoon warm water
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Iced Pumpkin Mocha
- Brew your espresso shots using your preferred espresso making method.
- Add Dark Chocolate Sauce and Pumpkin Pie Sauce to a cup, and then pour the hot espresso over the top. Stir until the sauce is fully dissolved.
- Add milk and ice to your cup, and stir until the cup feels cold from top to bottom.
- Top with a generous serving of whipped cream, a sprinkle of cocoa powder (optional), and enjoy!
Hot Pumpkin Mocha
- Brew your espresso shots using your preferred espresso making method.
- Add Dark Chocolate Sauce and Pumpkin Pie Sauce to a cup, and then pour the hot espresso over the top. Stir until the sauce is fully dissolved.
- Steam your milk and then pour the milk over the espresso and chocolate sauce mixture.
- Top with a generous serving of whipped cream, a sprinkle of cocoa powder (optional), and enjoy!
Homemade Chocolate Sauce
- Combine cocoa powder, sugar, warm water, vanilla extract and salt in a small bowl or container, and whisk until fully incorporated and smooth.
- Use right away in your beverage of choice or store in an airtight container in the fridge for up to 2 weeks.