This Boo-zy, Vegan Pumpkin Spice Frappuccino Recipe Will Spook Your Tastebuds
We’ll never tire of pumpkin spice *everything* when fall swings around, even if that means making our own dang vegan pumpkin spice Frappucino-like drinks (that way we can add a little booze too). It’s a worthwhile project and surprisingly not that hard. The worst part is waiting for your coffee ice cubes to freeze before you start blending. The drinks contain real pumpkin, so while you sip, you’re getting some nutrients. While a lot of fall drinks rely on whiskey and bourbon, we like rum for these fraps — a nice, aged rum has caramel and vanilla notes and smokey undertones that play very well with maple syrup and pumpkin spices without overpowering them.
Vegan Boozy Pumpkin Spice Frappuccinos REcipe
Recipe Notes: For best results, try to find pumpkin spice that contains actual pumpkin. This will make your drink taste more pumpkin-y than you could ever have dreamed. If you can’t find vegan creamer (though there are tons of options in stores these days), you can use canned coconut milk (extra creaminess FTW!) or your favorite non-dairy milk.
- 1 1/2 cups strong coffee, divided
- 1 1/2 cups vegan creamer, divided
- 1/2 cup pumpkin puree
- 2 ounces aged rum
- 3-4 tablespoons maple syrup
- 1 teaspoon instant coffee granules
- 1/2 teaspoon pumpkin spice made with with pumpkin (like SnoSpice)
- 1/4 teaspoon cinnamon
- pinch of ground nutmeg
- pinch of salt
- 1 cup of ice
- optional toppings: vegan candy corn (we got ours on Etsy), cinnamon sticks, and vegan whipped cream
- Freeze 3/4 cup of brewed coffee and 3/4 cup of vegan creamer in an ice cube tray until solid.
- Add frozen coffee and creamer ice cubes, 1 cup regular ice cubes, remaining coffee, remaining creamer, and maple syrup to a blender. Blend until smooth.
- Add pumpkin puree, rum, instant coffee, and spices to the blender, and blend until smooth.
- Pour into glasses and garnish with vegan whipped cream and candies. Serve with a cinnamon stick straw if you’re feeling fancy!
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(Recipe and photos via Justina Huddleston / Brit + Co)