Pumpkin Spice Frozen Coffee Recipe: Your Autumn Alter Ego Demands This Drink
Pumpkin spice season is here, and resistance is futile. Your basic sweater-wearing, leaf-peeping alter ego needs this frozen coffee to function. Think of it as a latte’s cooler cousin who owns too many scarves. Skip the coffee shop line—this recipe takes minutes, requires zero barista skills, and won’t judge you for drinking it in pajamas.
What You Need
- 1 cup strong brewed coffee (cold)
- 1 cup ice cubes
- 1/2 cup milk (any type)
- 3 tablespoons canned pumpkin puree
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Whipped cream (optional, but highly encouraged)
- Cinnamon (for sprinkling)
How To Make It
- Blend everything except the whipped cream. Add coffee, ice, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla to a blender. Secure the lid tightly—this mixture has strong opinions about being contained.
- Blend until smooth. Aim for a slushy texture. If it’s too thick, add 1 tablespoon of milk. If it’s too thin, add 2-3 ice cubes and blend again.
- Pour into a glass. Use one that makes you feel fancy. Mason jars count.
- Top with whipped cream and cinnamon. This step is non-negotiable. The whipped cream is both a hat and a mood booster.
Tips For Success
- Freeze coffee into ice cubes ahead of time to prevent dilution. Your future self will high-five you.
- Adjust sweetness by adding more or less maple syrup. Pumpkin spice should taste like joy, not a sugar crash.
- No pumpkin pie spice? Mix 1/4 teaspoon cinnamon + 1/8 teaspoon nutmeg + 1/8 teaspoon ginger.
Serve It Up
Drink immediately while debating whether to binge-watch Halloween movies or pretend to be productive. Pair with leftover candy from your kid’s stash (we won’t tell). If someone asks why you’re grinning, blame the caffeine-pumpkin alliance.
Final Warning
This drink may cause sudden urges to buy more plaid blankets. Proceed with reckless autumn enthusiasm.
Pumpkin Spice Frozen Coffee
Pumpkin spice season has descended upon us, and honestly, we're already surrendering to the inevitable. Your cozy sweater-wearing, leaf-gazing alter ego is counting on this frozen coffee to function, mainly because it's the only thing that can withstand the impending scarf-ocalypse. Save yourself from the coffee shop line and make this recipe in the comfort of your PJs – no barista skills required, and zero judgment from us (or your sweatpants).
Ingredients
- 1 cup strong brewed coffee (cold)
- 1 cup ice cubes
- 1/2 cup milk (any type)
- 3 tablespoons canned pumpkin puree
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Whipped cream (optional, but highly encouraged)
- Cinnamon (for sprinkling)
Instructions
<ol><li><strong>Blend everything except the whipped cream.</strong> Add coffee, ice, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla to a blender. Secure the lid tightly—this mixture has strong opinions about being contained.</li><li><strong>Blend until smooth.</strong> Aim for a slushy texture. If it’s too thick, add 1 tablespoon of milk. If it’s too thin, add 2-3 ice cubes and blend again.</li><li><strong>Pour into a glass.</strong> Use one that makes you feel fancy. Mason jars count.</li><li><strong>Top with whipped cream and cinnamon.</strong> This step is non-negotiable. The whipped cream is both a hat and a mood booster.</li></ol>
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