By Lyndsey Fought
Sometimes I get a major jonesing for a Salted Caramel Mocha and I don’t have the time or can’t get to the nearest coffee shop. Not to mention I have a major addiction to the popular autumn coffee drinks so it can take a major chunk out of my wallet.
I’ve experimented with making my own knockoff drinks and, thankfully, these come pretty close while still cutting some calories.
The following are two of my favorite fall drinks: Salted Caramel Mocha and Pumpkin Spice Latte. Instead of espresso (since I don’t think the majority of people have a personal espresso maker), both drinks are created using single serve K cups. Use your favorite type, though I suggest a darker type roast as the coffee will need to hold up to the flavorings and sweetness you’ll add to it.
Pumpkin Spice Latte
Pumpkin Base Ingredients
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ to ½ cup half-and-half
- Whipped cream, to serve
- Mix all ingredients together, add enough cream to thin it to a pourable consistency (it shouldn’t be thick like a pudding). Chill until use.
- Prepare coffee (regular size brew, or 6 ounces) in a large 12 ounce mug. Stir in the pumpkin base, to taste, I begin with about 2 tablespoons.
- You may need to add sugar if you like sweeter drinks. Top with whipped cream, because why wouldn’t you? Sprinkle with cinnamon. (Leftover over base will keep in the fridge 2-4 weeks.)
Salted Caramel Mocha
*Note: The Starbucks Salted Caramel Mocha uses Toffee Nut Syrup in the drink and Caramel on the whipped cream as a garnish, so that’s what I’ve created here.
- 1 ½ cups water
- 3 cups sugar
- 1 ½ cups dutch processed cocoa
- 1 tablespoon pure vanilla
- 2 tablespoons corn syrup
- 1 cup brown sugar
- ½ cup half-and-half
- 4 tablespoons butter
- 1 tablespoon vanilla
Toffee Nut Syrup
- 1 cup sugar
- ½ cup water
- ¼ cup almonds, roughly chopped
- ¼ cup hazelnuts, roughly chopped, optional
- Whipped cream, to serve
- Fleur de Sel (or other gourmet salt), to taste
- For chocolate syrup, stir all ingredients together in sauce pan over low-medium heat and whisk together until everything melts together. Reduce slightly until barely thick. Set aside until use, chill leftovers.
- For caramel sauce mix ingredients together in sauce pan over low-medium heat for 7-10 minutes until slightly thick. Set aside until use, chill leftovers.
- For the syrup, bring water, sugar, and nuts to a boil. Do not allow to gain any caramel color. Allow to cool slightly and strain. Set aside, can remain at room temperature for up to a week. (You can save the nuts and let them dry a bit, toast them slightly in the oven and they are a great snack!)
- To make: In a large mug brew 6 ounces of coffee, add one tablespoon of toffee nut syrup and two tablespoons for chocolate sauce. Top with whipped cream, drizzle with caramel, and sprinkle some fleur de sel on top. Enjoy!
As a note, I should mention I brewed these for myself so the base recipe should work for you but you might need to adjust the syrups to taste for you. It’s much easier to do that at home and a lot less heartache than receiving a crappy drink for $5 at your local shop! Also, you can purchase the syrups and sauces directly from Starbucks Store, Torani, or Da Vinci if you don’t wanna deal with making them yourself. The initial investment might seem pricey but over the season it’ll definitely be less than 3-4 drinks a week at the coffeehouse.
I have too many interests and I get easily distracted, so I haven’t completed a single thing in my life. Yay, hyperboles! I have been to culinary school and I like baking cupcakes. I write the beginnings of too many novels. I am driven by ambition and delayed by perfectionism.
I would like to travel the world, learn from others, write some best sellers, and have a restaurant or bakery someday. I am a Slytherin. I like the tenth Doctor best (followed by ninth). I am too obsessed with Downton Abbey and the whole etiquette of that era. I never forget to be awesome!