Pumpkin Spice Frappe with Cold Brew
A quick and easy pumpkin frappe made with pumpkin-infused milk ice cubes and cold brew coffee, perfect for fall.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings1
This pumpkin frappe is a healthier twist on the classic fall drink, using pumpkin butter and pumpkin pie spice to infuse the milk ice cubes with rich flavor. The cold brew coffee adds a smooth, bold base that balances the sweetness of the agave.
It's incredibly simple to prepare: just make the milk ice cubes the night before, brew your cold brew, and blend everything in the morning. You can easily adjust the sweetness and spice to your liking, making it a versatile treat for any time of day.
Ingredients
Servings
Converted amounts are rounded.
Method
- To make the cold brew coffee, place 2 cups of ground coffee (the bolder, the better) in a bowl, add 4 cups of water, and refrigerate overnight. Strain the coffee in the morning and store the concentrate in the fridge.
- Prepare the milk ice cubes in advance: pour the milk into a bowl, add the pumpkin butter, agave nectar, and pumpkin pie spice, and whisk until well combined.
- Pour the mixture into an ice cube tray, cover lightly with plastic wrap, and freeze overnight.
- For a vegan version, use non-dairy milk. For extra creaminess, use 2% milk.
- In the morning, place 1 cup of cold brew 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 drink, or more pumpkin pie spice or pumpkin butter for a spicier flavor.
- Optional but recommended: top with whipped cream and a sprinkle of cinnamon before serving.
💡 Tips
- Use a strong coffee blend for a more pronounced coffee flavor.
- If you don't have pumpkin butter, you can substitute with pumpkin puree mixed with a little maple syrup and cinnamon.
- Adjust the number of ice cubes to control the thickness of the frappe.
Inspired by a recipe from Minimalist Baker