Pumpkin Frappuccino Recipes

5-INGREDIENT PUMPKIN FRAPPUCCINO

Steps:

• 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.
• 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.
• Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight.
• Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
• In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth (amounts as original recipe is written // adjust if altering batch size). 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.
• Optional but recommended: Top with whipped cream and cinnamon for serving.

PUMPKIN FRAPPUCCINO

Steps:

• Dissolve sugar and syrup in hot espresso.
• Add milk and refridgerate until cold.
• Put ice in blender and crush until mostly broken up.
• Add cooled coffee, pumpkin, and pie spice if using.
• Blend on high for 1 minute or until smooth.