Pumpkin Frappuccino

Summer has been good. And at least in Holland it hasn’t left yet. And we are so glad about that. But, fall is my favorite season. The turning of the leaves as they fall from their branches in a sort of swan song. It’s beautiful. And sad at the same time. The old making way for the new. And there is of course so much beauty in sadness. That’s the melancholic in me talking…

I turn on my computer and all I see is pumpkins. So, I think I’m going to do just pumpkins the next couple of posts. I used to hate pumpkin as a kid. I mean I didn’t even taste it I don’t think and decided that I disliked the way it looked. Now in India our pumpkins are green on the outside, so need I say more?

I wanted to do something different this post with the pumpkin rather than make the muffins or bread (trust me I intend to), but this post I wanted a drink. A surprise-me-with-something kind of thing. I mean pumpkin in a drink. Yuck!

So, with that in mind, I started my plunge into the Pumpkin Frappuccino.

Oh yes I was surprised. Delightfully so. You hear so much about the Starbucks Pumpkin Pie Frappuccino. I assure you, you can make it right at home.

Do. Please.

Pumpkin Frappuccino

 

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Author: boxofspice

Ingredients

• 1 cup unsweetened almond milk
• ⅓ cup coffee (cold)
• 3 tbsps pumpkin puree
• 2-3 tbsps agave syrup
• ⅛ tsp cloves (crushed)
• ⅛ tsp cinnamon
• ⅛ tsp ginger powder
• ⅛ tsp nutmeg
• 1 cup crushed ice
• whipped cream

Instructions

1. Blend all the above ingredients, except for the whipped cream, for 2-3 minutes till frothy. (You could freeze this mixture and then blend again).
2. Pour into a tall glass and swirl the whipped cream on top and sprinkle with some extra cinnamon. Serve immediately!

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