Vegetarian Frappe
Pumpkin Spice Frappe
A pumpkin spice coffee frappe made from brown sugar, pumpkin purée and warm brewed coffee, frozen in the Deluxe pint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 75 g | ⅓ cup | brown sugar | |
| 1 g | ¼ tsp | pumpkin pie spice | |
| 60 g | ¼ cup | pumpkin purée | |
| 420 ml | 1¾ cups | warm black coffee brewed | |
| Mix-ins | |||
| extra half-and-half, to top up before spinning | |||
| whipped cream | |||
| caramel sauce | |||
| cinnamon | |||
Ingredients
Mix-ins
Method
- Pour the base into a Deluxe pint. Add the sugar to the Deluxe pint first, for the best result.
- Pour the coffee into the Deluxe pint, up to the drinkable fill line.
- Whisk until the sugar and pumpkin purée have completely dissolved. Put the lid on and freeze for 24 hours.
- Top up with the pour-in liquid to the max fill line.
- Press: FRAPPE Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and press full, then select frappe.
- Pour into a glass and top with whipped cream and a sprinkle of cinnamon. Serve straight away.
Nutrition per serving estimated
- Calories
- 173 kcal
- Fat
- 0.5 g
- of which saturates
- 0.2 g
- Carbohydrate
- 43 g
- of which sugars
- 37 g
- Fibre
- 1.1 g
- Protein
- 0.6 g
- Sodium
- 40 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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