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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious drink I came up with one day to use up the leftover canned pumpkin I had. Feel free to use regular milk or sugar Ingredients:
1/2 cup espresso |
3/4 cup soymilk |
1 cup ice |
3 (1 g) packets splenda sugar substitute |
1 tablespoon sugar-free vanilla syrup |
3 tablespoons canned pumpkin puree |
1 dash pumpkin pie spice (optional) |
Directions:
1. Dissolve sugar and syrup in hot espresso.
2. Add milk and refridgerate until cold.
3. Put ice in blender and crush until mostly broken up.
4. Add cooled coffee, pumpkin, and pie spice if using.
5. Blend on high for 1 minute or until smooth.
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