This is my favorite healthy pumpkin frappuccino to make at home! You would never guess that it has healthy, natural ingredients in it though because it is so tasty!
The first day of fall is coming up soon, and I am so excited! Fall is such a welcome relief in Texas after all those long, hot 100 degree days. While we don’t experience that autumn crisp for awhile, the days have already gotten more mild.
Fall is full of some many wonderful scents outside and in the kitchen. Baking apples, pumpkin, cinnamon, with a hint of maple is pure heaven in my opinion!
Way before it was cool to like pumpkin spice everything, I was a huge fan of pumpkin flavored treats. I remember making my first pumpkin spice latte at home when I was in college about 10 years ago. I just loved the scent of pumpkin and though it would be fun! We didn’t even have a Starbucks at that time, so making it at home was my only option.
I have been making them at home ever sense. Truth be told, I love these WAY more than Starbucks pumpkin spice lattes. And since it is still hot outside, having a cold coffee is the way to go!
One of my best friends came over last week so we could talk and catch up on life. I love making my friends fresh coffee or tea when they stop by, so I thought I would test these out on her. She was blown away and literally drank it in about 5 minutes! Her exact words were, “This is the best thing I have ever tasted!” lol!
But you can see for yourself 🙂
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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, can use your favorite)
- 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 some ice cube trays to freeze overnight (this is to make a really creamy frappuccino).
- 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 serves about two 12 oz portions.
- **Make sure to click my link below for cold brew coffee. You can also use cold leftover coffee.
Make sure to read my post on making your own cold brew in the french press. Cold brew is perfect for this recipe! You can also just save some leftover coffee and keep it in the refrigerator for this. It won’t be as strong on coffee flavor, but it will taste just as good!
If you prefer a nice hot pumpkin coffee, you will love these pumpkin maple lattes in the crockpot! I love making these for company or on a nice crisp autumn day!