I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
This pumpkin white chocolate mocha tastes like a specialty coffeehouse drink, but you can make it right at home! Use strongly-brewed coffee if you don’t have an espresso machine.
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages.
Don’t forget to enter the giveaway below! Giveaway has ended; prize info and entry form deleted.
I love specialty coffee drinks, especially this time of year. What is it about pumpkin that makes it pair so well with coffee? I really don’t know.
Well, if you find a straight pumpkin latte too cloying, you might like this drink better. The pumpkin flavor is tempered with a white chocolate mocha sauce, and the resulting drink is incredibly delicious.
I make this sauce at home, and make faux lattes with it. I don’t have an espresso machine, so I use strongly-brewed coffee. I do own a battery-operated milk frother. I heat the milk in the microwave, then froth with the wand, and add it to my faux latte.
If I’m making a small cup (a standard coffee cup size), I use one “shot” (one ounce) of coffee and one tablespoon of sauce, and if I’m making a large cup (a large mug, or a travel mug), I’ll use two ounces of coffee and two tablespoons of sauce. I add the steamed milk to taste and top with foam.
Making myself faux lattes at home has saved me a lot of money, even with buying a milk frother. I’m not so particular about coffee that I mind using coffee instead of espresso. And making one batch of sauce lasts at least two weeks.
- 20 oz sweetened condensed milk
- 14 oz evaporated milk
- 3/4 cup sugar
- 1/2 cup pumpkin puree
- 1 tbsp vanilla
- 1 tsp instant espresso powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 6 oz white chocolate chips
In a large saucepan, whisk together the milks, sugar, pumpkin, and vanilla over medium until lightly simmering.
Add white chocolate chips and continue whisking until chocolate is melted.
Add espresso powder and spices, and keep whisking to mix thoroughly.
Remove from heat to cool.
Pour cooled syrup into bottles or jars and store in the refrigerator.
Shake well before using. Add about 2 tablespoonfuls of sauce per coffee drink.
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Milk Frother Handheld Electric, Coffee Frother for Milk Foaming, Latte/Cappuccino Frother Mini Frappe Mixer for Drink, Hot Chocolate, Stainless Steel Silver
Set of four 33.75 oz WILLDAN Swing Top Glass Bottles for Beverages, Oils, Kombucha, Kefir, Vinegar, Leak Proof Caps, 2.3, CLEAR
Calphalon Classic Nonstick Sauce Pan with Cover, 3.5 quart
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 67mgCarbohydrates: 30gFiber: 0gSugar: 30gProtein: 4g
Pumpkin Latte from Everyday Eileen
Pumpkin White Chocolate Mocha from The Redhead Baker
Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Pop Tarts from Jen Around the World
Pumpkin Spice Waffles from Cheese Curd In Paradise
Pumpkin Sweet Rolls from A Kitchen Hoor’s Adventures
Savory & Snack Pumpkin Recipes:
Loaded Pumpkin Soup from Food Above Gold
Pumpkin Pie Chex Mix from Seduction In The Kitchen
Pumpkin Sausage Cheese Ball Bites from Strawberry Blondie Kitchen
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.