I am a huge fan of Starbucks pumpkin latte or whatever it is that they call it. Yummo! I hate shelling out that kind of dough for a drink so my youngest and I frequently make our own at home.
You really gotta make these for yourself and family. It is nice for an evening chat by the fire or a holiday morning.
Try it! Don't forget to leave a tip jar out for yourself!
This is the recipe as it comes from Bakingsheet.
Pumpkin Spice Mocha
Makes one 6-8 oz cup. Adjust the spice to your tastes.
2/3 cup coffee
1/3 cup milk
1 1/2 tsp unsweetened cocoa powder
1 tbsp sugar
1/4 - 1/2 tsp pumpkin pie spice*
Mix all dry ingredients first, add coffee and milk. With that much milk you should heat it up first.
She even includes a pumpkin spice mix recipe.
*Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg
Combine all ingredients in a small jar and shake to combine thoroughly. Store covered.
I have always made my own pumpkin spice mix. I aways buy large quantities of single spices and make my own blends.
I've been 'trying' to control the sugar monster and eat more low carb. To make this low carb you would just sub Splenda or whatever for the sugar.
Here are some variations:
- decaf for evenings.
- sugar free hot cocoa mix, (don't add sweetener)
- Gingerbread syrup from Davinci' (no other sweeteners)
- instant coffee
As an added bonus I've included this low carb recipe for gingersnaps. This recipe comes from Linda's low carb site. I thought they would be good with the spiced mocha.
GINGERSNAPS
3 ounces almond flour, 3/4 cup
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
Pinch nutmeg
Pinch allspice
1/8 teaspoon salt
1 egg white
4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
1/8 teaspoon vanilla
In a small bowl, blend spices and salt with almond flour. Stir in remaining ingredients until well blended and a sticky dough forms. Drop dough by teaspoons in 24 tiny piles on parchment-lined 12x17" baking sheet. Very lightly and gently pick up each piece of dough and roll into a ball; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Prick them with a fork. You may have to gently hold the cookies down with one hand while pricking so that the dough stays put. Bake at 325ยบ for 15-20 minutes or until golden brown. Remove from pan and cool on a rack.
Makes 24 cookies
Can be frozen
Per Cookie: 22 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Cookies: 43 Calories; 4g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs 
I got the idea for these from the Almond Thins crackers. The more I eat these the better I like them. In a way, they are like a sweet, crisp, spicy cracker and make a great snack. There is no significant difference in the carb count using granular or liquid Splenda.
Priscilla's notes: The above note comes from the author of the recipe. These look good and I'd like to try them. However I've not had much success from baking low carb deserts.
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