And after our short heat wave…it rained last night and is wonderfully cool outside. That just calls to me for a frappe with my breakfast – with a fall twist.
Why, yes, I do have adult sippy lids for my mason jars No more messes when my toddler knocks my glass over for the 1,000th time…..and the jars? I buy Classico sauces in the jars for the ones that fit canning lids (more to come about that topic again, soon).
- 1 cup unsweetened organic brown rice milk (or favorite non-dairy milk)
- 2 shots espresso
- ¼ cup pumpkin purée
- 1 to 2 Tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- 1 ripe banana, sliced and frozen
- ½ to 1 cup ice cubes
Add the milk through pumpkin spice to a high-speed blender, blend on low. Add in banana and ice, process on high, tamping as needed. If not as thick as you like, add more ice.
Serve with a large straw.
Serves 1 Venti or 2 smaller drinks (the mason jar above has about 20 ounces in it).
If you don’t have 2 shots of espresso handy, use cold-brewed espresso, between ¼ to ½ cup– or use a teaspoon or two of instant espresso powder, a packet of VIA or feel free to leave the coffee out for a pumpkin-maple smoothie. My favorite rice milk is Good Karma Whole Grain Ricemilk, Unsweetened.