Hey there bloggies! It’s been awhile – life has been crazy busy, between being pregnant (and requiring way more sleep than normal), studying for an exam and work – but all is good. I have noticed (as I’m sure we all have!) the massive pumpkin explosion which has occurred in the last few weeks – between the blogworld, the grocery store (bring on the gourds!), and, of course, Starbucks, fall has definitely arrived… except in Florida, where we are still enduring days of temperatures in the 90-degree range and ridiculous humidity (hell-o frizz!).
I was lucky enough to receive this Pumpkin Coffee and Caramel Pecan Bark from Godiva in conjunction with being a FoodBuzz Featured Publisher.
Recipe: Pumpkin Caramel Frappaccino
Serves 1
1 c strong brewed coffee (I did a blend of Caramel Pecan Bark and Pumpkin, made in my french press), chilled
1 c almond milk, preferably chilled in an ice cube tray until frozen
¼ c canned pumpkin
2 Medjool dates (amazing for adding a caramel flavor!)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp powdered stevia
Optional: 1 – 2 tsp maple syrup, if you like your beverage a little sweeter
Optional: add pumpkin pie spice, cloves, allspice, and ground ginger to taste
If your almond milk is not frozen into cubes, add 4-5 ice cubes to blender (this may dilute the taste).
Directions: add all ingredients to a blender and blend until smooth. You can also freeze the coffee in an ice cube trays if you need to add any extra caffeine to your drink! This recipe is fast, easy and screams of fall – but it is also cool and refreshing for those summer-like days.
What's your favorite way to enjoy fall?
