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

 

Method

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.