Frappuccino Friday: Pumpkin Spice

August 30th, 2013 · Lisa · gluten-free, Recipes, sugar-free, Sweet · Comments

The last Friday of August…

The days are getting shorter, the back-to-school buzz is building, and the farmer’s markets are filling up with the season’s harvest. Luckily today, as we celebrate the final instalment of the Frappuccino Friday fun, the city is a hot and humid 30 degrees (Celsius!). Soon (I’m sorry to say), we’ll be reaching for cardigans, comfy jeans and a creamy pumpkin latte.

It feels a little early to pop the first can of pumpkin puree and begin the blogger omnipresence of this fixedly fall ingredient. But this creamy, cooling frappuccino perfectly bridges that transition period between summer and fall when the city is still hot and steamy at midday but cool and breezy by sunset.

FrappWith today’s final flavour, we bid adieu to these frothy, frappuccino Fridays of summer. It has been a lot of fun to play through the menu with Nicole and concoct, healthy, vegan versions of Java ChipHazelnutPeppermint MochaCaramel Brulée, Green Tea Cream, Chai Crème, Double Chocolate ChipCinnamon DolceToffee Coffee and Vanilla Bean. If you ever find yourself needing some frappuccino inspiration, I suggest you follow the Pinterest board to bookmark all these delicious creations.

Frappuccino

 

Frappuccino Fridays: Pumpkin Spice

Ingredients

    For the coconut whipped cream:
  • 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
  • 2 tsp maple syrup
  • For the frappuccino:
  • 1/2 cup strong coffee, chilled
  • 1/2 cup non-dairy milk
  • 2 Medjool dates, pitted
  • 1/2 tsp pure vanilla extract
  • 1 frozen banana
  • 2 TBSP pumpkin puree
  • 1/2 tsp cinnamon
  • pinch grated nutmeg
  • pinch ground clove

Instructions

  1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
  2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
  3. To make the frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and serve!
http://veganculinarycrusade.com/2013/08/frappuccino-friday-pumpkin-spice/

Cheers to summer. Cheers to Fridays. Cheers to you. xo

1 Comment

  1. Gillian
    Posted August 30, 2013 at 6:49 am

    Lisa this looks amazing, I want one now!!

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