It's pumpkin spice season and if you’re anything like me, you
are finding yourselves with small amounts of leftover pumpkin from the various
recipes for quick breads and muffins that you’ve tried. This recipe will make
use of that in fine fashion; anywhere between 1/4 cup and 1/3 cup works just
fine here, it’s not written in stone. Why spend top dollar, have to put on
pants, and get in the car to buy one when you can whip up something magnificent at home?
Feel free to experiment. If you happen to have Bailey’s Pumpkin Spice Liqueur
at home, add some of that if you want. I won’t judge. I’m not your mom. For
something even more decadent, add a scoop of ice cream -- pumpkin, cinnamon, and
vanilla all work equally well here. Don’t ask me how I know.
Copycat Starbucks Pumpkin Spice Frappuccino
1 c. strong cold brew coffee, chilled
⅓ c. canned pumpkin puree
½ c. whole milk
2 T. pure maple syrup
1 t. vanilla extract
½ t. pumpkin pie spice
½ t. cinnamon
4-5 ice cubes
Whipped cream, for topping
Cinnamon, for topping
Place all ingredients EXCEPT whipped cream and cinnamon garnish into the work bowl of a high-speed blender (I use one of those mini ninja blenders). Blend for 30 seconds until combined. Taste and adjust for sweetness, and top with a dollop of whipped cream and a few sprinkles of cinnamon.
Makes one serving.
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Yummy! Perfect for these autumn days!
ReplyDeleteLooks amazing to me and yes I'll have some ice cream on top!
ReplyDeleteI'm intrigued. I like the idea of making my own, because most places use cloves, and I'm not a big fan. This way I can do my own spices. Does the pumpkin make any kind of "texture" in the drink, or does it just flavor it? I want to go buy Bailey's pumpkin spice liqueur now that you've mentioned it.
ReplyDelete