Pumpkin Spice Frappé

I love fall — really. I just wasn’t quite ready for its grand entrance last week.

Unfortunately, it’s doubtful that I can do anything to raise the temperatures back up. So, I might as well get used to fall’s presence with pumpkin spice-scented candles…

A new welcome sign…

And a centerpiece with baby pumpkins…

Fake it ’til you make it, right?

I’m also jumping on board the fall-enthusiasm train by making up a new frozen drink — inspired by Starbuck’s Pumpkin Spice Latte.

Pumpkin Spice Frappé


  • 4-5 coffee ice cubes (see directions)
  • 1 C iced coffee
  • 1 T canned pumpkin (not pie filling)
  • Dash of pumpkin pie spice
  • ~1/2 T maple syrup
  • Milk, to taste


  • Prepare 2 cups of iced coffee, which is brewed to double-strength and chilled in the refrigerator.
  • Once chilled, freeze 1 cup worth of iced coffee in an ice-cube tray.
  • In a blender, combine iced coffee with coffee ice cubes. Blend until ice cubes are broken down. Add in pumpkin, pumpkin pie spice, maple syrup and milk. Blend to mix everything thoroughly.

Even though it’s getting cooler outside, this drink is worth a few shivers. In fact, Dan’s requested that I just make it for him every morning.

That’s right: Don’t ask. Just make.

That’s fine by me, too. At less than one dollar per serving, this is much more wallet-friendly than the Starbucks version.

Plus, it’s really got me thinking that I can handle this whole fall thing  — the snow just needs to hold off for a few months.

Questions: Are you excited for fall or sad to see summer go? Do you ever try to remake expensive coffee-house drinks?


3 responses to “Pumpkin Spice Frappé

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