Pumpkin Spice Frappuccino

I love a good Starbucks drink as much as the next person. But sometimes, ya just gotta save that extra money and make your own.

Have you seen that meme going around about millennials and buying coffee?

It’s something like “millennials could afford to buy houses if they stopped buying coffees every day”… and then someone responds with how the price of coffee definitely does not equal what a house costs these days.

So, maybe you won’t save that much money by making your own coffee, but you will save a little.

And, money aside, this is also just a really delicious recipe to have in your rolodex.

You’ll start by blending the coffee and pumpkin puree together, and then pouring them into an ice cube tray to make coffee ice cubes.

These are amazing to have on hand. Keep them in your freezer and you can blend them with milk any time a craving for a blended coffee strikes.

Then, you’ll blend a few cubes with your milk of choice. I love to switch between almond milk, oat milk and Good Culture probiotic whole milk. They’re all so delicious and offer different nutrition benefits.

Have this with your breakfast or as part of a snack — if you’re an afternoon coffee kinda gal.

But just remember, coffee alone – even blended – is not a meal :).

Notes

• Make ahead: Make the ice cubes ahead of time to keep in the freezer for blended coffee any time you want. They’ll last up to 3 months.
• Honey: For even more of a fall vibe, swap the honey for maple syrup.
• Flavor variations: Skip the pumpkin puree for a regular Frappuccino. Or, play around with different flavors by adding vanilla or hazelnut creamer.

Pumpkin Spice Frappuccino

Sammi Brondo

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Prep Time 5 minutes mins

Inactive Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Ingredients  

For ice cubes (makes about 14 ice cubes)

• 1/3 cup pumpkin puree
• 2 tablespoons honey
• 1 cup cold brew coffee

For each blended frappuccino:

• 1 cup milk of choice
• 1 teaspoon pumpkin pie spice

Instructions 

• Add pumpkin puree, honey and coffee to a blender (or whisk well in a bowl) until smooth. Pour into an ice cube mold and freeze overnight, or for at least 4 hours, until hardened.
• Add 1 cup of milk to a blender and add 2-3 cubes of frozen coffee. Add 1 teaspoon pumpkin pie spice per cup of milk and blend until thick and smooth.
• Optional: top with whipped cream and sprinkle with cinnamon.

Did you make this recipe?

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