It seems like fall is in the air everywhere but here. I've already caught a cold and runny nose, but it's still blazing heat outside. Looks like somebody's got a case of the Mondays…
I know Florida takes a little while to cool off but would it hurry up already? Fall is my absolute favorite season. I can't get enough pumpkin spice candles, burlap, mums, leaves and orange decor. As soon as September rolls around I'm one of those that has the fall mantel completed and the pumpkin candles burning throughout the house.
So to cool off while getting ready for the season, I blended up this. orange. creamy. goodness.
Pumpkin Spice Frappuccino.
It's the perfect balance of sweet pumpkin and coffee. Shhh, don't tell Starbucks.
I've added pumpkin to smoothies in the past and have learned the best way to get a really cold smoothie is to freeze canned pumpkin in ice cube trays. You're welcome.
I hope you are getting to feel the coolness of the season, if not go blend this and pretend it's fall with me.
Pumpkin Spice Frappuccino
6 cubes frozen pumpkin
1 cup unsweetened vanilla almond milk
1 tablespoon instant coffee
2 tablespoons 100% pure maple syrup
1/4 teaspoon pumpkin pie spice
1 cup ice
whipped cream, for topping if desired
To frozen pumpkin cubes, pour one can pumpkin puree into 16 compartment ice cube tray. Place in freezer until frozen.
Once pumpkin puree is frozen, place all ingredients into a blender. Process until smooth. Top with whipped cream and a dusting of pumpkin pie spice if desired. Pour into two chilled glasses and serve with a straw.
Nutrition Facts per serving: 100 calories, 2g total fat, 0g saturated fat, 0g cholesterol, 95mg sodium, 21g total carbohydrate, 4g dietary fiber, 15g sugar, 2g protein, 210% vitamin A, 2% vitamin C, 15% calcium, 4% iron
Note: nutrition facts does not include optional whipped cream