Who invented this crazy indulgent melted candy bar concoction? Was it Baz? Was it Levi? Either way, it’s delightful and appears in both Rainbow Rowell’s Carry On and Fangirl. You can make it as is or add a little bit of spices such as cinnamon or cardamom.
Pumpkin Mocha Breve
- 1 tablespoon espresso (Bustelo of course)
- 1 tablespoon cocoa
- 1 tablespoon pumpkin puree
- pinch ground spices, such as cinnamon or cardamom, optional
- 1/4 cup water
- 1 cup half and half
- sugar to taste (a teaspoon or two)
In a French press, combine espresso, cocoa and pumpkin puree and spices if using (if you don’t have a French press, you can just do this in a mug and later pour it through a strainer). Heat the water to a boil and stir into mixture. Set aside.
In a small sauce pan, heat half and half just just below a boil. While it’s heating, you can froth it by lifting and pouring ladlefuls. When it’s hot and frothy, add sugar and the strained espresso mixture. Pour into a cozy mug and enjoy.