Tuesday, March 26, 2013

Pumpkin Frappuccino

I got off work a little early today and had lots to do at home. As soon as I got home and ate lunch a wave of fatigue hit me. I felt like I needed a little bit of an afternoon pick me up. I had some pumpkin leftover from making these Chocolate Chip Muffins and remembered this pumpkin frappuccino recipe from the Fall. I thought I could doctor it up as I was short on time and didn't have time to freeze the coffee like the original recipe required. It turned out pretty yummy and got me through my spin class a few hours later. It was a sweet reminder of Fall on this beautiful Spring day!
Inspired by this recipe: Pumpkin Pie Frappuccinos

Ingredients (serves 2)

  • 3/4 cup milk of choice
  • 1 tsp pure vanilla extract
  •  1 1/4 cup of very strong coffee (regular or decaf)
  • 3 packets of stevia or 3 T of sugar (or sweetener of choice)
  • 1 cup canned pumpkin
  • 1/4-1/2 tsp pumpkin pie spice
  • 25 ice cubes


    Brew coffee. I used 8 T of coffee to 12 oz of water in my coffee pot. Combine coffee with cold milk so that coffee cools slightly. Add coffee-milk mixture along with all other ingredients to a blender. Blend until slushy. Pour into two glasses and enjoy.



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