Dairy-free Pumpkin Spice Frappé

by

Nothing says Autumn like falling leaves, plaid scarves, and a pumpkin spice latte.  But what if you live in the Southern Hemisphere (or the southern US) where its boiling hot at this time of year?  Here’s the perfect recipe to help indulge your pumpkin spice fancies, while staying cool (and saving some serious money – who wants to pay $7 for a coffee with 7000 grams of sugar in it?!).

Ingredients: (serves one)

  • 3/4 cup of your favourite dairy-free milk (but preferably no coconut as it’s too highly flavoured)
  • ¼ teaspoon pumpkin pie spice 
  • 1 tablespoon of maple syrup (or to taste)
  • two shots of espresso (about 4 tablespoons)
  • ¼ cup of crushed ice

Method:

  1. Throw all ingredients in a blender and hit go! 
  2. Blend together, pour into a cup, and for extra indulgence, top with whipped coconut cream and a dash more spice.

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