Description
Delicious Homemade Pumpkin Cream Frappuccino recipe perfect for autumn with balanced coffee and pumpkin spice flavors.
Ingredients
Scale
- 1 cup (240 ml) strongly brewed coffee
- 1 ½ cup (360 ml) unsweetened milk (whole, fat-free, oat, almond, or coconut milk can be used)
- ¼ cup (60 ml) pumpkin puree (100% real pumpkin)
- ¼ cup (60 ml) maple syrup
- 1 cup (approximately 240 g) ice cubes
- 1 ½ tsp Belans (pumpkin spice mix; homemade blend of cinnamon, nutmeg, and ginger suggested as a substitute)
- 1 tsp vanilla extract
- Whipped cream or coconut cream
- Chocolate chips or dark chocolate for topping
- Ground cinnamon or Belans for garnish
Instructions
- Step 1: Brew your coffee until it is strongly flavored. This forms the base for the frappuccino, ensuring the pumpkin and spices do not overpower the coffee taste.
- Step 2: Add brewed coffee, unsweetened milk, pumpkin puree, maple syrup, Belans, vanilla extract, and 1 cup of ice cubes to the blender. Begin blending slowly, then increase speed until you achieve a smooth, thick texture with no chunks. This blending method helps all flavors meld evenly.
- Step 3: Check your frappuccino’s thickness. If it is too thin, add additional ice cubes—up to 1 more cup—and blend again. This adjustment keeps the drink refreshingly cool with a creamy consistency ideal for sipping.
- Step 4: In a small saucepan over medium-high heat, combine milk, pumpkin puree, vanilla extract, sweetener (if using), and Belans. Stir or whisk continuously until everything is well incorporated. Let the mixture come to a gentle boil—that is, until the milk foams and bubbles (approximately 2-3 minutes). Watch it closely to prevent boiling over. Remove the saucepan from heat after foaming begins.
- Step 5: Pour the blended frappuccino evenly into two glasses. Drizzle the warm pumpkin mixture on top. This layering adds a rich aroma and visual appeal, embodying a cozy fall atmosphere.
- Step 6: Top each glass with whipped cream or coconut cream. Sprinkle ground cinnamon or additional Belans on top. Add chocolate chips or drizzle chocolate syrup if desired for extra flavor.
Notes
- Store your pumpkin cream frappuccino in an airtight container at room temperature for up to 1 day. Consume promptly to avoid spoilage.
- Refrigerate in an airtight container for up to 2 days. Stir well before drinking.
- Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before blending again to restore texture.
- Heat milk over medium-high heat for 2-3 minutes while whisking continuously to create foaming for proper texture.
- If frappuccino is too thin, add another cup of ice and blend again until the desired thickness is obtained.
- Brew coffee 5-10 minutes before preparing to keep it warm enough for better blending and to retain temperature balance.
- To adjust sweetness, reduce maple syrup by 1 tablespoon and taste as you go to find the right level.
- Increase pumpkin flavor by adding 1 more tablespoon of pumpkin puree and blending until smooth.
- If needed, gently reheat refrigerated pumpkin mixture on the stove over medium heat, stirring constantly to avoid scorching. Do not boil during reheating.
- Serve alongside cinnamon sugar cookies or gluten-free pumpkin muffins for a complementary fall snack.
Nutrition
- Serving Size: 1 Serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified