5-Ingredient Pumpkin Frappuccino

I like the way my boss puts it: Fall rolls around and the pumpkin spice latte comes back and “everyone loses their damn mind.” Yep, that’s the caffeine crowd I’m catering to today – myself included.

Remember when I made my 3 ingredient mocha frappe a while back? It was such a hit among readers that I decided to recreate it, but this time more fall friendly. I added some pumpkin butter to my milk “ice cubes” using this recipe, which I loosely followed. But if you don’t have pumpkin butter, you can just use pumpkin puree and add a bit more pumpkin pie spice and sweetener, or sub a pumpkin-flavored syrup.

I opted for cold brew coffee that I brewed the night before and strained in the morning, but any chilled espresso or bold roast coffee will do.

Once you add your pumpkin ice cubes to the blender, all you need to add is coffee. Anything else is completely optional: creamer, additional sweetener or spices (cinnamon, nutmeg, etc.).

The result is a creamy, pumpkin frappuccino with plenty of sweet and spice. I opt to call it a pumpkin-cinno. Festive, eh? I believe this would make the perfect beverage for your morning work commute – it certainly does mine.

5.0 from 1 reviews
5-Ingredient Pumpkin Frappuccino
 
Prep time
Total time
 
A simplified and healthified pumpkin frappuccino using pumpkin-infused milk *ice cubes* and cold brew coffee. Even the novice barista can master this fall-friendly beverage.
Author:
Recipe type: Beverage
Cuisine: Coffee
Serves: 1
Ingredients
  • 1 c cold brew coffee*
  • 1 c milk (any kind)
  • 1/4 c pumpkin butter*
  • 2 Tbsp agave nectar
  • 1 tsp pumpkin pie spice
Instructions
  1. To prepare cold brew coffee, place 2 cup ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
  2. Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution.
  3. Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight.
  4. Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
  5. In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth. Taste and add a packet of stevia or extra agave if you prefer a sweeter beverage. Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
  6. Optional but recommended: Top with whipped cream and cinnamon for serving.
Notes
* Sub chilled coffee or espresso
* If you are using pumpkin puree, still use 1/4 c but compensate flavor by adding extra agave and pumpkin pie spice.
Nutrition Information
Serving size: 1 drink w/o whipped cream Calories: 162 Fat: 1.2 g Carbohydrates: 34 g Sugar: 31 g Fiber: 1 g Protein: 4.2 g
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Comments

  1. says

    I order cold brewed coffee all the time and I never really knew what it was. I’m totally going to brew some tonight and try this pumpkin-cinno! I picked up a jar of pumpkin butter at Trader Joe’s last night (it was the last one in stock…that stuff is popular).

  2. says

    I love the idea of pumpkin milk ice cubes! I’ve got some leftover canned pumpkin puree, this would be a great way to use it up.

  3. Nicole Casey says

    Hi love your recipe, I make one pretty similar to it. I never froze the pumkin but I do freeze coffee into cubes and almond milk into cubes. I have a keurig and drink dark roast coffees…I brew my coffee day before chill in fridge over night, next day I put it all into my vitamix, cold coffee, almond milk cubes or coffee cubes, 1/4 cup pumkin purée, pumkin pie spice, cinnomon, vanilla extract, sometimes I add a scoop of about time vanilla protein powder, and some torani or davinnci sugar free Carmel syrup, or if I’m feeling totally indulgent I add coffee mate mocha latte Carmel flavored creamer instead of almond milk. This makes it very much like a mocha Carmel latte from Starbucks yummy!

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