Pumpkin Frappuccino

This week we're still hitting 80 degrees most days, but it's Fall and I'm going to pretend I need my cozy sweaters and cute scarfs.

You might say I have a coffee problem. I just say it's a healthy love affair with the bean. My mornings almost always consist of six cups of coffee (give or take a few). However, there's something about the 12:00 hour that sends a mental trigger - I just cannot have hot coffee after noon. Thank GOODNESS I found this! Now I can get my coffee AND pumpkin fix, all at the same time!

The second I saw this I did a mental inventory of the ingredients, figured I had them all, and then promptly got up and made it.

A few changes were made from the original recipe and I'm pretty much in love with how it turned out.

Pumpkin Frappuccino

1/2 cup chilled black coffee (I made my coffee two times stronger than how I normally drink it - perfect! If you are able to make espresso, use that rather than coffee.)
3/4 cup milk
1 cup ice
1 1/2 Tbsp sugar (you may want to use more if you like your frapps super sweet)
1 Tbsp Maple syrup
3 Tbsp pumpkin puree
1 tsp pumpkin spice

Dissolve sugar into coffee and refrigerate until cold.
Blend pumpkin and pumpkin spice until well mixed.
Crush the cup of ice cubes in a blender. Add cold coffee, milk, pumpkin mix, and Maple syrup.
Blend until smooth.
Do a little taste test and add anything you see fit (more pumpkin, more sugar, etc).
Top with a dash of cinnamon. And, if you want to get real fancy, add some whipped cream.

I searched high and low for a glass that would be appropriate for a coffee drink. Obviously I came up empty handed. But, a big ol' beer glass did the trick juuuuuust fine.

Now, go get your self some pumpkin frap!
Source: Monster Mama

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