Homemade Pumpkin Spice Frappuccino

11 INGREDIENTS • 8 STEPS • 20MINS

Homemade Pumpkin Spice Frappuccino

Recipe

5.0

3 ratings

Make autumn a little better with this homemade pumpkin spice frap! This is indulgence you can make anytime without even having to leave the house.

Make autumn a little better with this homemade pumpkin spice frap! This is indulgence you can make anytime without even having to leave the house.

The Squishy Monster

From cupcakes to traditional Korean food and everything in between.

20MINS

Total Time

$2.97

Cost Per Serving

Ingredients

Servings

2

us / metric

240 mL

Whole Milk

210 g

Ice

2 Tbsp

Espresso, freshly brewed

4 Tbsp

Heavy Cream, chilled

Pumpkin Spice Syrup

400 g

Granulated Sugar

480 mL

Water

3

Cinnamon Sticks

1 tsp

Ground Cloves

1 tsp

1/2

Whole Nutmeg

3 Tbsp

Canned Pumpkin Purée

Nutrition Per Serving

VIEW ALL

Calories

1016

Fat

15.5 g

Protein

4.9 g

Carbs

221.9 g

The Squishy Monster

From cupcakes to traditional Korean food and everything in between.

Author's Notes

Store extra Pumpkin Spice Syrup in the fridge for future frappuccinos!

For a creamier consistency, freeze the milk into cubes before blending.

Cooking Instructions

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step 1

Add Water (480 mL) and Granulated Sugar (400 g) to a saucepan over medium heat and stir until sugar is dissolved.

step 1 Add Water (480 mL) and Granulated Sugar (400 g) to a saucepan over medium heat and stir until sugar is dissolved.

step 2

Add in Cinnamon Sticks (3), Ground Ginger (1 tsp), Whole Nutmeg (1/2), and Ground Cloves (1 tsp) and stir to combine. Bubble for 15-20 minutes.

step 2 Add in Cinnamon Sticks (3), Ground Ginger (1 tsp), Whole Nutmeg (1/2), and Ground Cloves (1 tsp) and stir to combine. Bubble for 15-20 minutes.

step 3

Add the Canned Pumpkin Purée (3 Tbsp) and whisk tom combine, then remove from heat.

step 4

Strain and cool. Store leftover pumpkin spice syrup in the fridge.

step 4 Strain and cool. Store leftover pumpkin spice syrup in the fridge.

step 5

In a blender, combine the Whole Milk (240 mL), Ice (210 g), 5 tablespoons of pumpkin spice syrup, and Espresso (2 Tbsp).

step 5 In a blender, combine the Whole Milk (240 mL), Ice (210 g), 5 tablespoons of pumpkin spice syrup, and Espresso (2 Tbsp).

step 6

Pour mixture into a cup.

step 6 Pour mixture into a cup.

step 7

To make the whipped cream topping, whip together the Heavy Cream (4 Tbsp) and 3 tablespoons of pumpkin spice syrup until it reaches stiff peaks.

step 7 To make the whipped cream topping, whip together the Heavy Cream (4 Tbsp) and 3 tablespoons of pumpkin spice syrup until it reaches stiff peaks.

step 8

Swirl on top and enjoy!

step 8 Swirl on top and enjoy!

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