Pumpkin Frappuccino
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 drink
- Serves:
- 1-2
ingredients
- 118.29 ml espresso
- 177.44 ml soymilk
- 236.59 ml ice
- 3 (3 g) packet Splenda sugar substitute
- 14.79 ml sugar-free vanilla syrup
- 44.37 ml canned pumpkin puree
- 0.25 ml pumpkin pie spice (optional)
directions
- Dissolve sugar and syrup in hot espresso.
- Add milk and refridgerate until cold.
- Put ice in blender and crush until mostly broken up.
- Add cooled coffee, pumpkin, and pie spice if using.
- Blend on high for 1 minute or until smooth.
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Reviews
-
Oh, how can you go wrong with pumpkin spice? I waited to long to make this and we were in the cool days of fall before I knew it, so I made it hot. I used cow's milk and full-sugar flavoring, but otherwise followed the recipe. I stirred the pumpkin into the hot espresso to try to dissolve it; this worked fairly well but I did have a bit of grit in the bottom of my cup. I'm sure that wouldn't be a problem in a blended frozen drink, though. Thanks so much for posting! Made for PAC Fall 2009.
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