Friday, September 28, 2012

Homemade Starbucks Pumpkin Spice Frappe

Gypsy Slow Down

Something Witt and I have gotten into lately is yard saleing. We both love antiques and antique stores and old things and old stores. So for the past few weekends we have gotten up early and driven around our town to scout out the goods in people's yards. I likely will never be a morning person. I get up at 6am for work during the week and I never enjoy it. So I have to say the reason I have gotten up at the same time these past Saturdays is not for the thrill of the hunt but because I like riding around in the car with Witt. I like getting breakfast at the diner downtown Burlington and spending time together while the sun comes up. Saturdays are not our best days because of all the work we have to do on the property so often I feel cheated out of my weekend. Going to yard sales has been a really fun way to spend time together and a good way to get my Saturday in.

Gypsy Slow Down

Sometimes we stop and get coffee. I have to confess though, that I have never had a Starbucks Pumpkin Spice Frappuccino. I know. It's fall and for some that is the grand welcoming in of Autumn. But there are a lot of things I've never had, like a Twinkie. Or birthday cake ice cream from Cold Stone. Or, I don't know, Cheesecake Factory cheesecake. However, If you are like me and sugar challenged, or not looking for chemicals in your frappe, I want to introduce this amazing, all natural Pumpkin Spice Frappe that will blow that straw right out of your current Pumpkin Frappe.'s much better for you. 

When you keep it in ice trays, its easy to pop a few in the blender before you head out. I found this on Pinterest which took me here (I love a lot of her recipes, like the cake in a mug, 1 minute cake that my sisters got me hooked on).

Here's my slightly modified version. I added milk to thin mine out a little because I made it really strong. I didn't follow the recipe as usual (I need to work on that).

Pumpkin Pie Frappuccinos (makes 2 large servings)
1 cup milk
1 cup half and half
1/2 tsp pure vanilla extract
2 tsp instant coffee granules (I used decaf)
scant 1/16 tsp salt
1 Tbl spoon Truvia or to taste
1/2 cup canned pumpkin (120g)
1/4 tsp cinnamon
1/4 tsp allspice (or use pumpkin pie spice)

Mix the ingredients together and pour into several ice cube trays. Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy. 

Gypsy Slow Down

Linking up with:


Just Because Friday

Related Posts Plugin for WordPress, Blogger...