Every Helping
Sign in

Drink recipe · from the recipe book

Gingerbread Pear Pecan Coffee Frappé

A thick, frosty blend of coffee ice cubes, ripe pear and toasted-tasting pecans, warmed with molasses, fresh ginger and gingerbread spices.

Gingerbread Pear Pecan Coffee Frappé

Ingredients

  • 1⅔ cups (390 ml)400 gBrewed coffeecooled; divided
  • 1 medium170 gPearsripe, chopped
  • 3 tbsp chopped20 gPecans
  • 2⅛ tsp15 gMolasses
  • 1½ tsp10 gMaple syrup
  • 2 tsp grated4 gFresh gingerpeeled and grated
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • a pinch0.3 gSalt

Steps

  1. Pour 240 g of the cooled coffee (about 3/5) into an ice cube tray and freeze until solid, about 4 hours. Chill the remaining coffee in the fridge.
  2. While the cubes freeze, chop the pear and peel and grate the fresh ginger, then keep the pear in the fridge so it stays cold.
  3. Pour the chilled remaining coffee into the blender, then add the pecans, molasses and maple syrup and blend until the pecans are completely smooth, about 30 seconds.
  4. Add the pear, grated fresh ginger, ground ginger, ground cinnamon, ground cloves and salt and blend until smooth.
  5. Add all of the frozen coffee cubes and blend on high until thick and frosty, about 45 seconds, scraping down once if needed.
  6. Pour into two tall glasses and serve right away with a straw.

Contains: Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book