1. Recipes

How to Make Pumpkin-Spice Latte Bombs - A Step-by-Step Guide

If you're a fan of pumpkin spice lattes, then you're going to love these Pumpkin Spice Latte Bombs. These little treats pack all the delicious flavors of a pumpkin spice latte into a convenient and portable form. Perfect for on-the-go enjoyment or for a cozy night in, these pumpkin spice latte bombs are a must-try for any pumpkin spice lover.

Made with real pumpkin puree, warm spices, and a hint of sweetness, these pumpkin spice latte bombs are a decadent and delightful treat. The com...

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Ingredients

  • 10 ounces white chocolate, divided
  • 3 tablespoons French vanilla instant coffee
  • 1 ½ teaspoons pumpkin pie spice
  • 4 drops orange food coloring
  • 6 cups hot brewed coffee

Information

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 latte bombs

  • Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
  • While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
  • Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
  • Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
  • Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
  • To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

    • Nutrition

    257 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 10mg
    • Sodium: 49mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 0g
    • Protein: 3g
    • Potassium: 255mg

    Categories

    Pumpkin recipes
    Spice recipes
    Latte recipes