pumpkin frappuccino recipe

Image & Recipe via minimalistbaker

A simplified and healthified pumpkin frappuccino using pumpkin-infused milk *ice cubes* and cold brew coffee. Even the novice barista can master this fall-friendly beverage.


1 c cold brew coffee
1 c milk (any kind)
1/4 c pumpkin butter
2 Tbsp agave nectar
1 tsp pumpkin pie spice


  1. To prepare cold brew coffee, place 2 cups ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
  2. Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution.
  3. Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight.
  4. Choose non-dairy milk to make this vegan friendly or go with 2% for an extra creamy texture.
  5. In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth. Taste and add a packet of stevia or extra agave if you prefer a sweeter beverage. Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
  6. Optional but recommended: Top with whipped cream and cinnamon for serving.