Drink recipe · from the recipe book
Blended Gingerbread Pumpkin Iced Coffee Frappé
A thick, frosty blend of strong brewed coffee, skim milk and pumpkin with molasses, fresh ginger and warm spices for a creamy, spiced gingerbread sip.
- Blender
- 8 min
- Makes 2 glasses
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1 cup (240 ml)240 gBrewed coffeebrewed strong and chilled
- ¾ cup (180 ml)200 gSkim milkcold
- ⅓ cup80 gPumpkin puree, canned
- ½ medium60 gBananasliced and frozen
- 1¾ tsp12 gMolasses
- 1½ tsp10 gMaple syrup
- 2 tsp grated4 gFresh gingerfinely grated
- ½ tsp1 gGround cinnamon
- ⅛ tsp0.2 gGround cloves
- ⅛ tsp0.2 gGround nutmeg
Steps
- Before you start, brew the coffee strong and chill it, and slice and freeze the banana.
- Pour the chilled coffee and the cold skim milk into a blender.
- Add the pumpkin, frozen banana, molasses, maple syrup and grated ginger to the blender.
- Sprinkle in the cinnamon, cloves and nutmeg.
- Blend on high for 45 to 60 seconds until thick, smooth and frothy.
- Pour half of the blend into each of two glasses over ice if you like, and serve right away.
Contains: Milk.
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