Pumpkin Spice Latte


Pumpkin Spice Latte


1 cup milk
1 tablespoon granulated sugar
1 tablespoon pumpkin puree (see homemade recipes here)
1 teaspoon pumpkin pie spice
1/2 cup brewed espresso
whipped cream


Whisk milk, sugar, puree and spice in a small saucepan over low heat, Simmer for 2 minutes.
Pour milk mixture through a fine sieve to remove the pumpkin pulp. Pour into mug and whisk ingredients.
Top with whipped cream and sprinkle with pumpkin pie spice if desired.


source:  mycatholickitchen



Starbucks Copycat Caramel Macchiato

Starbucks Caramel Macchiato



2 tablespoons vanilla syrup (recipe follows)
1/2 cup fresh espresso
1 cup milk, steamed and frothy with foam
3 – 4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)

For the Vanilla syrup:

2 cups water
1 1/2 cups granulated sugar
1 teaspoon vanilla extract


  1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
  2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.
  3. Add vanilla syrup, espresso or strong coffee and hot milk to mug. Add caramel sauce and serve.

source:  babble

Copycat Starbucks Caramel Frappuccino Recipe

starbucks caramel frappuccino

Copycat Starbucks Caramel Frappuccino Recipe


1 cup double-strength Starbucks Coffee (cold)
3/4 cup Milk
3 tbsp Sugar
2 cup Ice
1/8 tsp Xanthan Gum
Squirt of Whipped Cream
Drizzle Torani Carmel Sauce


1. Put cold coffee, milk, sugar, ice, a squirt of caramel and xanthan gum in blender and blend until smooth.

2. Pour into cup and top with whipped cream and drizzle of caramel.

source:  everydaysavvy

Copycat Starbucks Mocha Cookie Frozen Coffee

starbucks mocha cookie frozen coffee

Copycat Starbucks Mocha Cookie Frozen Coffee


I full tray of Frozen coffee ice cubes (coffee brewed then placed in ice cube trays and frozen overnight)

¾ or 1 cup milk (more or less to taste and consistency)

1-2 Tbsp sugar (more or less to taste)

2 Tbsp. Hershey’s Chocolate Syrup

¼ cup mini semi-sweet chocolate chips

¼ cup crushed Oreo Cookies (with the middle cream part taken out)

Chocolate Whipped Cream (Beat together ¼ cup sugar with 2 Tbsp Cocoa and 1 cup whipping cream)


Blend all ingredient except the chocolate whipped cream in a blender. Blend until smooth. Pour into glass and serve with the chocolate whipped cream and a few sprinkles of the crushed Oreo’s.

source:  bubblynaturecreations

Low Carb Mocha Frappé

Low Carb Mocha Frappé

Low Carb Mocha Frappé

Yields:  1 serving


1/16 tsp. pure stevia extract powder (optional, for more sweetness)

 1 Tbsp. unsweetened cocoa powder

 1/3 cup (3 oz.) cold coffee

 3 Tbsp. half and half

 1/4 tsp. vanilla extract

 1 cup ice

 1/32 tsp. xanthan gum or glucomannan powder (for a creamier texture)

 4 tsp. xylitol, erythritol, or sugar-free sweetener of choice (eg. Swerve Sweetener)

 tiny pinch or sprinkle of salt



Add all ingredients to blender or Magic Bullet. Blend until smooth.  Pour into glass.  Optional:  top with stevia-sweetened whipped cream and no-sugar chocolate syrup.”

source:  carbswitch

Coconut Mocha Java Frappe


Coconut Mocha Java Frappe

Yield :  2 servings


  • 1/2 cup of coffee concentrate
  • 1/2 cup of Silk Coconut milk
  • 1 banana
  • 1 cup ice (depending on your blender strength- consider using crushed ice.)
  • 2 tbs chocolate syrup (more or less depending on taste and whether you used the sweetened or unsweetened coconut milk)
  • optional tbs shredded coconut (plus a tiny pinch to garnish the frappe)
  • optional 1 tsp chopped dark chocolate (plus a tiny pinch to garnish the frappe)
  1. Toss everything in the blender and blend til smooth.
  2. Top with optional coconut and chocolate and enjoy!

source: scatteredthoughtsofacraftymom

Kahlua Mocha Milkshake


Kahlua Mocha Milkshake


2 cups coffee ice cream

1/3 cup coffee, cooled

1 ounce Kahlúa Mocha

2 tablespoons milk

2 teaspoons cocoa powder

Whipped cream, for garnish

Chocolate shavings, for garnish


  • Combine coffee ice cream, coffee, Kahlúa Mocha, milk and cocoa powder in blender until smooth.
  • Pour into glasses and serve, garnished with whipped cream and chocolate shavings, if desired.

source:  damndelicious

Holiday Mocha Punch


Holiday Mocha Punch


  • 3 cups milk
  • 2 oz (8 squares Bakers semi sweet chocolate)
  • ¼ cup chocolate pudding mix
  • 3 tablespoons instant coffee granules
  • ½ gallon vanilla ice cream
  • 8 oz container of Cool Whip
  • Baker’s German’s Sweet Chocolate Shavings


  1. Start by warming 3 cups of milk over medium heat.
  2. Add 8 squares (2 oz) of semi-sweet chocolate and stir until dissolved.
  3. Whisk in ¼ cup of chocolate fudge pudding mix.
  4. Heat mixture until it is hot and bubbles start rising to the surface, stirring often.
  5. Remove from heat and whisk in 3 tablespoons of instant coffee.
  6. Place mixture in the fridge for a minimum of 4 hours or overnight.
  7. When ready to serve, pour the coffee mixture into a large bowl and add a ½ gallon of softened vanilla ice cream.
  8. Gently stir and mash the ice cream until the mixture is creamy.
  9. Ladle the mocha punch into glasses and top with whipped topping and chocolate shavings.

source : thegunnysack