While attempting another Whole 30 (that failed miserably) a couple of weeks ago I decided that I really wanted a pumpkin spice latte. Seeing as how nothing but plain coffee at Starbucks is acceptable, I decided to just make myself a frappuccino at home. After all, it was 95 degrees outside so a cold drink makes a lot more sense. Instead of attempting to brew some espresso I decided to just throw in some of my home made cold brew concentrate I keep in the fridge. This turned out delicious with a creamy texture and just the right amount of pumpkin and spice.
If you’re not into the dairy and sugar free thing I’d suggested switching out the milk with whatever you prefer and maybe adding a little brown sugar or even maple syrup. Enjoy!
- 1/2 cup cold brew concentrate
- 1/2 cup coconut milk from a can (full fat variety)*
- 3 tablespoons pumpkin puree
- 1/4 tsp vanilla extract
- 1/2-1 tsp pumpkin pie spice, adjust to suit your taste
- 1/2 cup ice - add more if you prefer it thicker
- Put ingredients into a blender in order listed.
- Blend until smooth.
For an extra touch, whip the fatty part of cold coconut milk with a touch of vanilla extract for some dairy free whip cream.
*The fat from the coconut milk will firm up a bit if you just pour it into a cup with cold coffee. To avoid these tiny little coconut fat chunks I like to blend it together with the coffee and ice. Trust me on this, I found out the hard way.