Ingredients for Pumpkin Frappuccino
- 1/2 cup hot espresso
- Soymilk
- 1 1/2 cups ice cubes
- Splenda Sugar Substitute
- Sugar Free Vanilla Syrup
- Canned Pumpkin Puree
- Pumpkin Pie Spice
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How to Make Pumpkin Frappuccino
- In a small saucepan, combine 1/4 cup sugar (or to taste) and 2 tablespoons of your favorite syrup (maple or caramel recommended). Stir in 1/2 cup hot espresso until the sugar is completely dissolved.
- Add 1 cup of milk (dairy or non-dairy) to the espresso mixture. Stir well and refrigerate for at least 2 hours, or until completely chilled.
- Place 1 1/2 cups of ice cubes in a blender. Blend on high speed until the ice is finely crushed but not completely pulverized.
- Add the chilled espresso mixture, 1/2 cup canned pumpkin puree, and 1/2 teaspoon pumpkin pie spice (optional) to the blender.
- Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and frothy. Taste and adjust sweetness as needed.
- Pour into a glass filled with ice and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
44g
Fat
2g
Carbs
5g