Pumpkin Pie Frappucino

Summer meet Fall, Fall meet Summer. This little drink is the best of both worlds if you ask me... a pumpkin pie frappie. I used this recipe here and enjoyed a cool afternoon treat yesterday during nap time.

The only thing I would change is swapping out the ground coffee for actual coffee (to take away the grainy-ness). I also added a little cinnamon on top.

      Ingredients

• 2 cups milk of choice (480g)
• 1/2 tsp pure vanilla extract
• 2 tsp instant coffee granules (decaf or regular)
• scant 1/16 tsp salt
• stevia extract to taste, or 3 tbsp sugar (or other sweetener of choice)
• 1/2 cup canned pumpkin (120g)
• 1/4 tsp cinnamon (or pumpkin pie spice)

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy. Note: the flavor and texture will obviously vary depending on your choice of milk. I’m sure many types of milk will yield a good result, but I’ve only tried the recipe with flax milk.