Treat yourself to a healthy pumpkin spice frap.
Updated: Sep 24, 2021
By ALEXIS ROCHESTER
If you like pumpkin spice, you will love this recipe.
We shared this recipe over five years ago on Chemistry Cachet, and readers still love it.
I love this recipe because you get the delicious taste of real pumpkin, but it is also a frozen drink, so you can enjoy it despite our warm Texas weather in September.
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3 cups cold brew coffee
2 1/2 cups unsweetened vanilla almond milk
1/2 cup pumpkin puree
2 tbsp pure maple syrup
2 tbsp sweetener (I used baking stevia)
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp maple extract
In a large bowl, combine the pumpkin puree, almond milk, and spices. Add to ice cube trays to freeze overnight (this is to make a really creamy Frappuccino without watering it down with ice).
Depending on the size of your blender, you can make one at a time like I did or do it all at once in a large blender.
Take half of the frozen pumpkin blend, half of the coffee, 1 tbsp syrup, 1 tbsp sweetener, and blend until smooth.
Repeat for the other half.
This makes about two 12 oz portions.
Cold Brew Coffee: You can buy cold brew or make your own at home. It is one of our favorite chemistry tips. Check the blog post for more information on making your own!
You can swap out maple syrup for honey or another liquid sweetener if you would like.
Alexis Rochester is an investigative chemist, blogger and founder of Chemistry Cachet. She shares science-based skin care, cleaning, gardening and health tips. She was diagnosed with RA at age 10, so she has a passion for pain management tips and research, along with sharing her journey through this disease. When she’s not writing for Chemistry Cachet, she is taking Pilates or Barre classes, and also received her Barre teaching certification this year! She grew up in Stephenville and recently moved back with her daughter, husband and bulldog. You can find her posting pictures and fun stories daily on Instagram. Also look for Chemistry Cachet on Facebook, Pinterest, Twitter and LinkedIn.