Pumpkinfrappuccino Recipes

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5-INGREDIENT PUMPKIN FRAPPUCCINO



5-Ingredient Pumpkin Frappuccino image

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.

Provided by Minimalist Baker

Categories     Beverage

Time 15m

Number Of Ingredients 6

1 cup cold brew coffee*
1 cup milk ((any kind - dairy-free for vegan))
1/4 cup pumpkin butter*
2 Tbsp agave nectar
1 tsp pumpkin pie spice
Whipped cream and cinnamon ((optional // for topping))

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.

Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 34 g, Protein 4.2 g, Fat 1.2 g, Fiber 1 g, Sugar 31 g

PUMPKIN FRAPPUCCINO



Pumpkin Frappuccino image

Delicious drink I came up with one day to use up the leftover canned pumpkin I had. Feel free to use regular milk or sugar

Provided by ashlynn08

Categories     Beverages

Time 30m

Yield 1 drink, 1-2 serving(s)

Number Of Ingredients 7

1/2 cup espresso
3/4 cup soymilk
1 cup ice
3 (1 g) packets Splenda sugar substitute
1 tablespoon sugar-free vanilla syrup
3 tablespoons canned pumpkin puree
1 dash pumpkin pie spice (optional)

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.

Nutrition Facts : Calories 126.2, Fat 3.5, SaturatedFat 0.6, Sodium 225.4, Carbohydrate 17.8, Fiber 2.4, Sugar 11.2, Protein 6.6

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