Ingredients
Scale
- 1 large frozen banana (peeled before freezing)
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup cold brew coffee or chilled espresso
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 cup ice cubes (optional for extra thickness)
- Pinch of sea salt
Instructions
- Gather all your ingredients and ensure your coffee is completely chilled. If you are using freshly brewed espresso, let it sit in the freezer for a few minutes to cool down so it doesn’t melt your frozen banana. Measure out the pumpkin puree and spices. Having everything ready ensures a quick and seamless blending process.
- While no actual heating occurs, the magic happens in the blender. Place the frozen banana, pumpkin puree, cold brew coffee, almond milk, maple syrup, pumpkin pie spice, vanilla, and salt into a high-speed blender. Secure the lid tightly and start blending on a low speed, gradually increasing to high. Process the mixture for about 45 to 60 seconds until the texture is completely smooth and creamy. If the smoothie is too thick, add an extra splash of milk.
- Pour the smoothie into a tall chilled glass. For an authentic latte experience, top the drink with a dollop of coconut whipped cream and an extra sprinkle of pumpkin pie spice or cinnamon. Serve immediately with a straw and enjoy the perfect balance of coffee and spice.
- Cook Time: 5 minutes