DIY Skinny Pumpkin Spice Frappuccino



Save calories AND money with my DIY fall drink recipe. You can enjoy a delicious pumpkin spice frappuccino at home without the huge price tag and without all the calories, fat and refined sugar. YUM! I decided to make this drink after seeing and craving all things PSL. What's great about this drink is that it's naturally gluten free. You can also keep it vegan by using non-dairy milk and excluding whipped cream. Did I mention this drink is only 78 calories?!

If I'm being completely honest, I don’t care what time of the year it is – I enjoy pumpkin all year long. And I have been anxiously waiting for my favorite coffee shops to bring back all of their delicious pumpkin coffee treats for months. I kept asking my favorite baristas at Startbucks when PSL would return. This is quite embarrassing, the day I found out I actually held up the line because he told me at the checkout window and so they made me a brand new VENTI (charged me a tall) PSL.


I like to DIY and save as much mula as I can. That being said, I took it upon myself to make my own pumpkin coffee treat. Icy, frozen coffee with pumpkin, cinnamon, spice, and everything nice. It’s thick, creamy, cool, and exactly what I’ve been yearning for the past 3 months.


Starbucks Comparison:

Tall: 300 calories, 11 grams fat, 48 grams carbs and 47 grams sugar

Grande: 460 calories

Venti: 630 calorie

Calorie Count & Ingredients:

  • Cold Coffee: 1.5 Cups (0 Calories)

  • Unsweetened Cashew Almond Milk: 1.5 Cups (38 Calories)

  • Pumpkin Puree: 1/4 Cups (20 Calories)

  • Light Whipped Cream: 2 TBS (20 Calories)

  • Spices:

  • Nutmeg: 1/4 tsp (0 Calories)

  • Pumpkin Spice: 1/4 tsp (0 Calories)

  • Cinnamon: 1 tsp (0 Calories)

  • Ground Cloves: 1 tsp (0 Calories)

  • Optional Sweetness:

  • Honey OR Maple Syrup: 1 TBS

Directions:
  1. Brew your coffee and pour it into a large mug and refrigerate overnight. Ensure when you make this, your coffee is very cold

  2. In a small bowl, whisk the milk, pumpkin, sweetener of choice and all spices. Pour into ice cube tray and allow to freeze.

  3. Once coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth and icy. Add more milk if your blender isn't blending it well. Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.

What is your favorite fall drink or recipe? Comment below and let's talk about it!

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