Pumpkin Spice Frappuccino
- 1/3 cup pumpkin puree
- 1 cup vanilla almond milk + 3/4 cup vanilla almond milk
- 1/4 tsp. cinnamon
- pinch of nutmeg
- 3/4 cup hot water
- 4 tsp. instant coffee
- 4 tsp. cane sugar optional
The day before making the frappuccino. Blend in the blender 1/3 cup pumpkin puree with 1 cup vanilla almond milk, cinnamon and pinch of nutmeg.
Pour into the ice cubes and freeze overnight. It makes 12 ice cubes.
Make coffee by adding 4 tsp. coffee and 4 tsp. cane sugar to hot water. Cool off. Leave it overnight in the fridge or for couple hours.
On the day when you will be making pumpkin spice frappuccino. Blend in blender pumpkin ice cubes, with extra 3/4 cup vanilla almond milk and coffee.
Serving: 2g | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg