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Pumpkin Spice Frappuccino


For me, pumpkin = Autumn.  I realize this may very well be the logic of a grade schooler but I can’t help it.  The smell and sight of these full bellied squash makes me think of everything from the sweets of Halloween to the pies of Thanksgiving {my absolute favorite holiday}!  I hear September 3rd is when Starbucks is officially releasing their pumpkin spice, but why wait?  C’mon in and I’ll show you how to make one {in your jammies if you prefer}!


Pumpkin Spice Frappuccino
Cook time

Total time


Serves: 2

  • 1 c whole milk*
  • 1½ c ice
  • 1 shot espresso
  • 2 c water
  • 2 c sugar
  • 3 whole cinnamon sticks
  • 1 ts ground cloves
  • 1 ts ground ginger
  • ½ whole nutmeg
  • 5 tb pumpkin puree
  • ¼ c heavy whipping cream + 3 tb pumpkin spice syrup

  1. Boil the water, dissolve the sugar. Add in all the spices. Bubble for 15-20 minutes. Strain and cool. {Store leftover syrup in the fridge}
  2. In a blender, tip in the milk, ice, espresso and 5 tb of cooled pumpkin spice syrup.
  3. Whip together the cream and syrup until it reaches stiff peaks. Swirl on top and enjoy.

*You can freeze the milk or syrup in an ice cube tray for a creamier consistency.

Pumpkin spice is in the house!  In the next video, I’ll even show you how to whip up something else with the left over syrup!



Now armed-and-ready-for-Autumn,

Squishy Monster ^.~

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