Pumpkin Spice Mocha Frappe

1/2 cup strong brewed coffee
1/2 cup milk
2 cups ice cubes
2-3 tbsp sugar
2-3 tbsp chocolate syrup
2-3 tbsp pumpkin spice syrup
whipped topping (for garnish)
chocolate syrup (for garnish)

Pumpkin Spice Syrup (adapted from Savvy Eats):
1/2 cup pumpkin puree
1/2 cup sugar
1/2 tsp vanilla
1 1/4 cup water
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp ginger

Directions:

Brew up your coffee...make it strong baby. Nobody likes weak, watery coffee.  Now allow it to chill for a bit. You do the same.  

To make the pumpkin syrup: Combine everything in a pan and bring to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally until the mixture becomes thick and syrupy. Store in the fridge until ready to use.

For frozen Pumpkin Spice Mocha Frappe: Add chilled coffee, milk, chocolate and pumpkin syrups, sugar, and ice cubes into your blender, blend until smooth. Pour into a nice frosty glass, top with whipped cream, chocolate syrup, and whatever else your coffee-loving heart desires. 

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