Description
A quick, 5-minute fall drink that combines strong coffee, pumpkin puree, and chai spices with a whipped cinnamon cream topping for a cozy, comforting treat.
Ingredients
Scale
- 1 cup strong brewed coffee, cooled
- 1/2 cup pumpkin puree (100% pure, not pie filling)
- 2 teaspoons chai spice blend
- 1 cup milk (whole, almond, oat, or soy)
- 2 tablespoons maple syrup
- 1 cup ice
- 1/2 cup heavy cream, cold
- 1/2 teaspoon ground cinnamon
- 1 tablespoon powdered sugar
- 1 pinch nutmeg
- Extra cinnamon for dusting
- Toasted pumpkin seeds for garnish
Instructions
- Brew coffee and let it cool to room temperature or chill in the fridge.
- In a blender, combine the cooled coffee, pumpkin puree, chai spice blend, milk, maple syrup, and ice.
- Blend on high for 30-45 seconds until smooth and slushy. Adjust thickness with more milk or ice if needed.
- In a mixing bowl, combine cold heavy cream, cinnamon, powdered sugar, and nutmeg.
- Whip the cream with a hand mixer or whisk until stiff peaks form (about 2-3 minutes).
- Pour the blended frappe into tall glasses.
- Spoon the whipped cinnamon cream on top of the frappe.
- Garnish with extra cinnamon and toasted pumpkin seeds.
- Serve immediately.
Notes
Ensure all ingredients are cold for the best texture. If the frappe is too thick, add more milk; if too thin, add more ice. Do not over-whip the cream or it will turn into butter. The frappe base can be stored in the fridge for up to 2 days.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 280
- Sugar: 24
- Sodium: 15
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: pumpkin spice, chai frappe, fall drink, 5 minute recipe, pumpkin chai, iced coffee, whipped cream, autumn recipe