Remember when I made my 3 ingredient mocha frappe a while back? It was such a hit among readers that I decided to recreate it, but this time more fall friendly. I added some pumpkin butter to my milk “ice cubes” using this recipe, which I loosely followed. But if you don’t have pumpkin butter, you can just use pumpkin puree and add a bit more pumpkin pie spice and sweetener, or sub a pumpkin-flavored syrup. I opted for cold brew coffee that I brewed the night before and strained in the morning, but any chilled espresso or bold roast coffee will do. Once you add your pumpkin ice cubes to the blender, all you need to add is coffee. Anything else is completely optional: creamer, additional sweetener or spices (cinnamon, nutmeg, etc.). The result is a creamy, pumpkin frappuccino with plenty of sweet and spice. I opt to call it a pumpkin-cinno. Festive, eh? I believe this would make the perfect beverage for your morning work commute – it certainly does mine.
