It is that time of year when the clouds start to cover the greying sky, the smell of wood fires waft in with the autumn breezes, and the leaves turn various shades of gold to orange to red and rustle about. You feel the brisk air and see the smoky haze lift from the grass in the mornings and think how wonderful it would be to stay at home, snuggled in a blanket watching a crackling fire. We do not have the luxury of playing hooky, and exploring a nearby forest, or going to a pumpkin patch to take in the fall season, during the weekdays. What we do have is our seasonal favorites, to keep our daydreams close and get us through the day with a little pick me up. Being unable to have soy, dairy and gluten, is a huge problem especially during the holidays, when we want to participate in the treats of the seasons. Large chain coffee stores have all the wonderful flavored syrups, but they have multiple allergens in them, and it is rare to find an alternative milk, that isn’t soy. Small ma and pop coffee houses are coming into their own, with the various alternative milk options, but their syrups are not keeping pace, or the baristas have no clue what is in anything and cannot make a decent cup of coffee if their life depended on it. And seeing how people are without coffee, well you would think that big chain would have some choices for us. Until then, we have to make our own. Good thing it is pretty simple and cheaper to do it yourself. Feel free to change up the sweetener and spices to adjust to your personal taste and get yourself a good travel coffee mug, no plastic, to accompany you throughout the morning. If you don’t usually have coffee, this could crack you out till late afternoon. I don’t know if it is the chocolate or mix of coffee and chocolate but I feel like I should paint the house or something. Geez, that’s what I get for needing to perfect the recipe. The season is so short and so beautiful, hope you enjoy it and take in the fall around you.
For one serving.
- 1 Cup strong brewed coffee
- 1/3 Cup Unsweetened Almond or coconut milk Warmed
- 1 TBSP. Organic plain Pumpkin (from can)
- 1 TBSP. Unsweetened pure cocoa
- 1 TBSP. Soy free coconut creamer
- 1/4 tsp. Cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. Vanilla Extract
- 4 tsp. Org. raw Sugar
1) Brew your coffee. According to most, if not all, packages of coffee beans, they estimate 1 TBSP. of coffee for each 6 oz. of brewed coffee. Remember a normal measuring cup is 8 oz. If your coffee tends to come out week, this might be the issue. My hubby likes a strong coffee so we usually have a Dark Roast on hand, and I prefer to use 1 1/2 Tablespoons coffee beans for one cup of coffee. For this recipe I brew 2 cups of coffee to 3 TBSP. of coffee beans. I grind the beans about 16 seconds and set my coffee maker to a slow drip.
Note: If I am brewing my husband coffee I do the one TBSP. of beans to lets say four cups, I add one extra TBSP. so 5 TBSP. to 4 cups of coffee. The less you brew in your coffee maker the weaker it tastes and the opposite is true as well. Hopefully this prevents the problem of weak coffee.
2) Warm your unsweetened almond or coconut milk and set aside.
3)Put all the ingredients in a blender and blend until nice and foamy. Top with my Pumpkin Coconut Whip for extra pumpkiny flavor. If you are brewing a large batch of Pumpkin Mochas be cautious when you go to blend, only fill your blender at most, halfway. Keep an eye out for it getting too hot. Watch for a need to release the heat from the top of your blender, to prevent blender mishaps. Another option is to use a pot over the stove, add your brewed coffee after the milk is heated and then use an immersion blender to combine.
Yummy yummy in my autumn tummy.
In the pic below I thought I would try to do a fancy barista style design in the mocha with canned coconut milk. Can you tell it was a Pumpkin? The stem is on top in the middle and the pumpkin shape is more of an implied swirly shape. Darn those youtube videos, they can make you think you can do anything. I will keep trying.
A Dairy free, soy free, gluten free Pumpkin Mocha recipe