Pumpkin Caramel Frappuccino
Who else grew up on enjoying all the blended coffee drinks and Frappuccinos? I definitely may have had one too many haha. It’s definitely way better to make your own versions at home without all the sugar and dairy! I used to love the salted caramel mocha frap from Starbucks, but this Pumpkin Caramel Frappuccino definitely surpasses that one! This frap is perfect during the fall season when the weather is still hot out. It even includes a homemade dairy and refined sugar free pumpkin caramel that is heavenly. This recipe will make all your pumpkin latte dreams come true!
Why you will love this recipe
- This Frappuccino is way lower in sugar than the ones you get from your local coffee shops.
- It includes has a delicious pumpkin caramel sauce that is vegan and paleo friendly!
- It’s made with simple real food ingredients.
- With the added protein and healthy fats it is more blood sugar balanced.
- You can make a single serving or multiply the recipe to share with more people.
- This frap is a fun fall treat to enjoy during the hot weather.
- It will save you money on fun coffee drinks when you can be your own barista.
What you will need
Coffee/Cold Brew – You can either used brewed coffee or a premade cold brew coffee.
Pumpkin Puree – this fall staple food is rich in vitamin C and fiber!
Vanilla Protein Powder – Adding some protein to the Frappuccino makes this treat a bit more blood sugar balanced.
Coconut Cream – We will use this in our smoothie to made it extra creamy as well as adding it into the pumpkin caramel sauce.
Coconut Sugar – This is what we will use to sweeten the pumpkin caramel with! you can substitute with maple syrup as well.
Dairy Free Milk – I use almond or coconut milk.
Vanilla Extract – This adds a yummy flavor to the caramel.
Dairy Free Whip Cream – You can’t have a Frappuccino without the whip cream topping! It’s makes it extra special.
How to make the pumpkin caramel Frappuccino
First, Add the coffee/cold brew and the pumpkin puree into an ice cube tray and free for at least 1 hour. (blending up the coffee when frozen is better than using regular ice so it wont water down the Frappuccino!)
Then, make the pumpkin caramel by adding the coconut cream and coconut sugar to a small sauce pan over medium heat. Once it starts to bubble, turn the heat to simmer and let it thicken for about 20-25 mins while stirring frequently. Add the pumpkin puree and the vanilla extract in the last 5 minutes of cooking. Then turn the heat off and let the caramel cool down for 30 minutes.
Once the coffee and pumpkin puree are completely frozen and the caramel has cooled down, add all of Frappuccino ingredients to a blender and blend in high for 30-45 seconds. In a serving glass, add some pumpkin caramel to the bottom and use a frother to dip and then spin the caramel on the inside of the glass to make pretty caramel rings. Pour the pumpkin caramel Frappuccino mixture into the glass and top with dairy free whip cream. Enjoy!
Other recipes you will enjoy
Salted Caramel Pumpkin Protein Truffles
Pumpkin Caramel Frappuccino
Equipment
- 1 Blender
- ice cube trays
Ingredients
For the Frappuccino
- 1 cup coffee or cold brew
- 1/3 cup pumpkin puree
- 1/4 cup coconut cream
- 1 scoop vanilla protein powder
- 2-3 tbsp pumpkin caramel sauce(plus more for adding to the glass)
- 1 cup dairy free milk
For the Pumpkin Caramel
- 1 cup coconut cream(from the can with no liquid)
- 1/3 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
Toppings
- Dairy free whip cream
Instructions
- Add the coffee/cold brew and the pumpkin puree into an ice cube tray and free for at least 1 hour.
- Then, make the pumpkin caramel by adding the coconut cream and coconut sugar to a small sauce pan over medium heat. Once it starts to bubble, turn the heat to simmer and let it thicken for about 20-25 mins while stirring frequently.
- Add the pumpkin puree and the vanilla extract in the last 5 minutes of cooking. Then turn the heat off and let the caramel cool down for 30 minutes.
- Once the coffee and pumpkin puree are completely frozen and the caramel has cooled down, add all of Frappuccino ingredients to a blender and blend in high for 30-45 seconds.
- In a serving glass, add some pumpkin caramel to the bottom and use a frother to dip and then spin the caramel on the inside of the glass to make pretty caramel rings.
- Pour the pumpkin caramel Frappuccino mixture into the glass and top with dairy free whip cream. Enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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