Pumpkin Spice Bottled Frappuccino at Home
We have been trying to get better at focusing more on reducing and reusing. Before we went plant-based a little over three years ago, we would drink a lot of the Starbucks bottled Frappuccinos. Only recently, they came out with the vegan, almond milk, version. Honestly, it’s pretty good. But it's also something we can make at home with a little preparation.
With how hot it has been here, we have been dreaming of fall. We decided to try making a Pumpkin Spice version of the Starbucks bottled Frappuccinos reusing the bottle we bought one in (but you can also just use a jar or something you already have, obviously!)
What we used:
A pot of brewed coffee
Almond milk
1 tsp Pumpkin Pie Spice
½ tsp of vanilla extract
1 ½ tsp of light brown sugar
1 Tbsp of Lions Mane Mushroom Powder (definitely not required, we just like adding this to stuff for the health benefits)
Brew coffee a little stronger than you would normally drink it. Put it to the side.
Bring stovetop to medium heat, in a small pot add pumpkin pie spice so it is slightly toasted.
Slowly pour in coffee, then add vanilla extract and your preferred amount of milk. Lightly stir it.
Add sugar and if you’re using it, add the lions mane powder and stir to ensure it all dissolves. If you’re not using the lions mane powder, you might want to use less sugar.
Allow it to gently simmer for about five minutes.
If you are craving a hot pumpkin spice latte, you can pour into a mug directly from the stove. If you want the bottled frappuccino, you can pour into your glass containers and let it cool off (about 30 - 45 minutes) before putting in the fridge. Once it’s cooled off, allow it to chill in the fridge for a few hours. It is probably good in the fridge for 2-3 days. Shake and enjoy!
Let us know if you try this!
