Ingredients:

  • 8 fl oz (240 ml) cold strong coffee or espresso
  • 1/4 cup (60 g) canned pumpkin puree (not pie filling)
  • 4 fl oz (120 ml) chilled full-fat milk or creamer
  • 4 Tbsp (60 ml) maple syrup (Grade A or B)
  • 1 tsp (5 ml) pumpkin pie spice blend
  • 1 tsp (5 ml) vanilla extract
  • Pinch fine sea salt
  • 3 cups (approx. 400 g) standard size ice cubes
  • Whipped cream (optional, for garnish)
  • Ground cinnamon or extra pie spice (optional, for dusting)

Instructions:

  1. Brew 8 fl oz (240 ml) of strong coffee or espresso. Allow it to cool completely in the refrigerator (approx. 30–60 minutes) to achieve the best slushi texture. Measure all remaining ingredients except the ice cubes precisely.
  2. Pour the chilled coffee, milk, pumpkin puree, maple syrup, vanilla extract, pumpkin spice blend, and salt into the high-powered blender jar.
  3. Secure the lid and pulse the mixture 3–4 times until the pumpkin puree is fully incorporated and the base mixture is uniform in color.
  4. Add the 3 cups (400 g) of ice cubes to the blender jar.
  5. Start blending on a low or 'slush' setting for 10 seconds to begin breaking down the ice.
  6. Increase the speed to high and blend continuously for 60–90 seconds, using the tamper (if available) to ensure the mixture achieves a thick, smooth, and opaque slushie texture.
  7. If the mixture is too thick, add a splash more milk (15 ml) and blend for 5 seconds. If too watery, add 1/4 cup (40 g) more ice and blend until smooth.
  8. Divide the frappe equally between two chilled serving glasses, top generously with freshly whipped cream, and dust with cinnamon or additional pumpkin pie spice. Serve immediately.