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Drink recipe · from the recipe book

Pumpkin Gingerbread Espresso Oat Frappé

A thick, spoonable frappé of frozen espresso cubes, pumpkin and banana blended into silky soaked-oat milk, with molasses, ginger, cinnamon and clove.

Pumpkin Gingerbread Espresso Oat Frappé

Ingredients

  • 4 shots120 gEspressocooled
  • ½ cup120 gPumpkin puree, canned
  • ½ cup sliced80 gBananasliced and frozen
  • ⅓ cup25 gOld-fashioned rolled oats
  • ⅔ cup160 gWatercold
  • 2⅛ tsp15 gMolasses
  • 1¾ tsp packed8 gBrown sugar
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.2 gGround cloves

Steps

  1. The night before, pour the cooled espresso into an ice cube tray and freeze until solid, at least 4 hours; spread the sliced banana on a plate and freeze it alongside.
  2. Also the night before, stir the oats into the cold water in a jar, cover and soak in the fridge overnight, at least 8 hours.
  3. When ready to serve, pour the soaked oats and their water into a blender and blend on high for about 1 minute until smooth; this is your oat milk base.
  4. Add the pumpkin, molasses, brown sugar, ground ginger, cinnamon and cloves to the oat milk and blend until evenly spiced.
  5. Add the frozen banana and all the frozen espresso cubes and blend until thick and frosty, about 1 minute, scraping down the sides once if needed.
  6. Pour half into each of two chilled glasses and serve right away.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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