This is a really simple recipe for a delicious smoothie. The only thing- you need to make the frozen pumpkin cubes ahead of time, so make sure to plan for that!
Ingredients
1 c cold brew coffee (We used instant coffee)
1 c milk (we used almond milk)
1/4 c pumpkin butter
2 Tbsp agave nectar
1 tsp pumpkin pie spice
Instructions
- To prepare cold brew coffee, place 2 cup ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge. (since we used instant coffee, I dissolved it in a small bit of hot water, then added enough cold water to make 1 cup of coffee)
- Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution.
- Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight. (we froze ours for a few hours, and that was good enough!)
- Place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth. Taste and add extra agave if you prefer a sweeter beverage (This was not needed). Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
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