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Pumpkin Spice Frappuccino Recipe
Ash Tyrrell

Pumpkin Spice Frappuccino Recipe

I still remember the first time I decided to skip the drive-thru and make my own pumpkin spice frappuccino at home. I was tired of paying so much for a cup that mostly tasted like sugar, so I grabbed my blender and gave it a shot. Turns out, real pumpkin puree and warm fall spices make a version that tastes even better than the coffee shop original.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 3/4 cup strongly brewed coffee cooled – this is where your coffee flavor comes from, so brew it strong
  • 3/4 cup milk of your choice – whole milk makes it creamiest but oat or almond milk works great too
  • 4 tablespoons pumpkin puree – use pure canned pumpkin not pumpkin pie filling, for real pumpkin flavor
  • 3 tablespoons maple syrup – real maple syrup gives a natural sweetness that pairs perfectly with the spices
  • 1 1/2 teaspoons ground cinnamon – the backbone of that cozy fall flavor everyone loves
  • 1/2 teaspoon ground nutmeg – adds warmth and depth without overpowering the pumpkin
  • 1/2 teaspoon vanilla extract – rounds out the flavor and makes it taste homemade in the best way
  • 1 1/2 cups ice cubes – this is what gives your frappuccino that slushy frozen texture
  • 1/4 teaspoon xanthan gum optional – helps thicken the drink and keep it from separating quickly
  • Whipped cream and a sprinkle of cinnamon for topping

Method
 

  1. Brew a strong cup of coffee using your preferred method, whether that's a drip machine, French press, or espresso. Let it cool to room temperature before using it, since hot coffee will melt your ice too quickly. This one step makes the biggest difference in getting that proper slushy texture everyone wants.
  2. Pour the cooled coffee, milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and vanilla extract into your blender. If you're using xanthan gum, add it now as well. Having everything measured out ahead of time makes this step go by fast and mess-free.
  3. Add your ice cubes and blend on high speed until the mixture turns smooth and slushy, similar to the texture you'd get at a coffee shop. This usually takes about 30 to 45 seconds, but stop and check along the way so you don't over-blend it into liquid.
  4. Pour your frappuccino into a tall glass right away while it's still nice and thick. Top it with a generous swirl of whipped cream and a light dusting of cinnamon for that classic finished look.
  5. Grab a straw and enjoy your frappuccino right away. This drink is best served fresh since the ice will start melting and the texture will change the longer it sits out.

Notes

  • I always let my coffee cool completely before blending, because warm coffee turns this into a watery mess instead of a slushy drink.
  • I like brewing my coffee the night before and keeping it in the fridge, so it's ready to go whenever the craving hits.
  • If I want it sweeter, I add an extra half tablespoon of maple syrup rather than reaching for white sugar.
  • I've found that using canned pumpkin instead of fresh gives a more consistent flavor every single time.
  • When I want an extra indulgent version, I add a drizzle of caramel sauce on top along with the whipped cream.