Ingredients
Scale
- 1 cup strong brewed coffee or 2 shots of espresso (completely chilled)
- 1/2 cup milk of choice (whole milk, oat milk, or almond milk work best)
- 3 tablespoons pumpkin puree (ensure it is not pumpkin pie filling)
- 2 tablespoons maple syrup or granulated sugar (adjust to taste)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1.5 cups ice cubes
- Whipped cream and extra pumpkin spice for garnish
Instructions
- Step 1: Chill Your Liquid Base – Start by brewing a very strong cup of coffee or pulling two shots of espresso. For the best texture, let the coffee cool completely in the refrigerator for at least 20 minutes. If you are in a rush, place the hot coffee in the freezer for 5 to 10 minutes. Using cold coffee prevents the ice from melting too quickly, ensuring your frappe stays thick and frosty rather than watery.
- Step 2: Combine the Ingredients – Add the chilled coffee, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract into a high-powered blender. By adding the liquid and soft ingredients first, you help the blender blades move more efficiently. Ensure you are using pure pumpkin puree for that authentic earthy flavor and vibrant orange color.
- Step 3: Blend to Perfection – Add the ice cubes to the blender last. Secure the lid tightly and blend on high speed for about 30 to 45 seconds. You are looking for a completely smooth, slushy consistency with no large chunks of ice remaining. if the mixture is too thick, add a splash more milk. If it is too thin, add another handful of ice and blend again briefly.
- Step 4: Garnish and Serve – Pour the frappe into a tall glass immediately. Top it with a generous swirl of whipped cream and a light dusting of pumpkin pie spice or cinnamon. Serve with a straw and enjoy your homemade masterpiece while it is icy cold.
- Cook Time: 5 minutes