Ingredients
Scale
- 1 cup ice cubes
- 1/2 cup strong brewed coffee or espresso (chilled)
- 1/2 cup whole milk (or dairy-free alternative)
- 3 tablespoons granulated sugar or maple syrup
- 2 tablespoons real pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Whipped cream for topping
- A pinch of extra pumpkin pie spice for dusting
Instructions
- Step 1: Prepare the Coffee Base: Start by brewing a very strong cup of coffee or a double shot of espresso. It is vital that the coffee is cold before you blend it so it does not melt your ice instantly. You can brew it ahead of time and keep it in the fridge, or pop it in the freezer for ten minutes if you are in a rush.
- Step 2: Combine and Blend: Add the chilled coffee, ice, milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract into a high-speed blender. Secure the lid tightly and blend on high for about 30 to 45 seconds. You are looking for a smooth, slushy consistency where no large chunks of ice remain.
- Step 3: Garnish and Serve: Pour the blended mixture into a tall glass. Immediately top with a generous swirl of whipped cream. Sprinkle a tiny bit of pumpkin pie spice or cinnamon over the top for that professional look. Stick in a straw and enjoy your homemade fall masterpiece immediately.
- Cook Time: 5 minutes