Tuesday, September 10, 2013

DIY Starbucks Pumpkin Frappe

Gypsy Slow Down

Life starts all over again when it gets crisp in the fall. ~F. Scott Fitzgerald
On my way home from work I stopped for eggs at the grocery store and what did my eyes behold but beautiful pumpkins, all a plenty and perched on hay bales outside of the store. 
It's just never too early to have a pumpkin sitting on the front steps. 

Gypsy Slow Down

(You can get your own customized letter wreath here!)

In honor of fall, I am reminding everyone that there is a way to make Starbuck's pumpkin spice frappe, at home and all-natural!
 Great for the no-sugar gypsies out there and those who aren't crazy about all the chemicals and fake pumpkin- but still want their frappe pumpkin fix. The great thing about this drink is that you freeze it first in ice cube trays. So you can pop a few out whenever you are craving that sweet and spice filled fall drink.
Also...would it not be delicious to add a splash of spiced rum for a girls night or bonfire dessert? Yes, it would.


Pumpkin Pie Frappuccinos (makes 2 large servings) from Chocolate Covered Katie
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 (I like Stevia in the Raw) or to taste
1/2 cup canned pumpkin 
1/4 tsp cinnamon
1/4 tsp allspice (or use pumpkin pie spice)

Mix the ingredients together and pour into several ice cube trays and freeze. 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

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