Pumpkin Frappuccino

Wow, that weekend went by quickly! They often seem to fly by. Even though I stay home with our kids, I really look forward to the weekend and spending time with my husband (and getting a break to do stuff solo). Although my solo time was spent shampooing the carpets in one room…twice, it was glorious! I know, what a boring weekend, huh! We have plenty of exciting things coming up, so the boring weekends don’t bother me. Cleaning by myself is actually enjoyable in a weird way. I like seeing the finished result of cleaning, and be able to just think. I really need time alone each day to recharge. Do you need alone time each day? What do you do? Do you enjoy some coffee in the morning by yourself? I love those mornings!

Pumpkin Frappuccino MellowMomma

I love coffee! I usually just have mine with a little almond milk, coconut milk, or my favorite, canned coconut milk. But sometimes I like to change it up and make flavored coffee. I’m not a stranger to Starbucks, but I’d rather make my own delicious coffees while staying Paleo, and saving some money at the same time. I came up with this copycat Starbuck’s Pumpkin Spice Frappuccino this weekend and have made it three days in a row! It’s great as a snack, or I even had it for lunch on Saturday. Share it with someone or enjoy it by yourself. It’s pretty big, but I won’t tell if you drink it all.

Pumpkin Frappuccino MellowMomma

5.0 from 1 reviews

Pumpkin Frappuccino
 
Ditch your Starbucks habit and make this at home.
Author:
Serves: 1-2
Ingredients
  • 2 cups almond or coconut milk
  • 100% canned or fresh pumpkin frozen into 4 ice cubes
  • 1 cup strong coffee frozen into 6 ice cubes
  • 1 banana broken into chunks and frozen
  • ½ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • Canned coconut milk
Directions
  1. Freeze all of the necessary ingredients above.
  2. Open a can of full fat coconut milk and place it in the fridge overnight to thicken up.
  3. Place ½ cup of almond or coconut milk plus all ingredients (except for the canned coconut milk) in your food processor and blend.
  4. As the ice cubes and bananas start to break down add more milk, ½ cup at a time, until you add all 2 cups of milk.
  5. Pour into your cup(s).
  6. In a small dish scoop out some of the thick coconut cream from the canned coconut milk. Stir a little with a spoon until it resembles whipped cream. Dollop on your pumpkin frappuccino and sprinkle with pumpkin pie spice. Enjoy!

Pair this pumpkin Frappuccino up with some pumpkin donut holes!
Pumpkin Donut Holes MellowMomma

 

Posted under: Breakfast, Paleo Recipes, Snacks

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