This has been an eventful week. The Inflammation around one of my molars was actually because of the nerve/nerves dying. It said its good byes and now I need a root canal on that tooth, oh wait, the other one near it is also dying, so why not make it get one and get another one for free 😛 .So a few more trips to the dentist in the coming weeks.
While my teeth troubles continue, you can do 2 things. Make this Frappuccino. These are the last few days of summer! And sign this petition, so that the elephant who was kept in chains, made to beg, led a life of 50 years of torture, can remain free in the sanctuary. His previous owner has launched legal action to get him back, now since the elephant is famous and will make him more money.
Back to this incredibly easy Pumpkin spice Frappuccino. It has spices, almond milk, ice and the cooling needed to get through the heat that is going to hit the northwest this weekend! Much easier on the wallet and on the stomach. you know exactly what ingredients are in there 😉
Pumpkin spice Frappuccino Vegan Recipe
Allergen Information: Free of dairy, egg, corn, soy, gluten. Can be made nut-free with other non dairy milk
Ingredients: Makes one large helping because who wants to share
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
a generous pinch of nutmeg and allspice
1/4 to 1/2 tsp vanilla extract
1 cup almond milk
1 tsp instant coffee or a shot of espresso
1 cup almond milk ice cubes(frozen almond milk) or 1/2 cup vegan vanilla ice cream
1/2 cup ice cubes
sweetener to taste (coconut sugar, stevia or 4 to 5 soaked dates)
Variation: add a Tbsp of pumpkin puree. add protein powder.
In a blender add everything. Blend to fully combine. Taste adjust sweet. Serve.
Adjust quantities to preference, add more or less cinnamon.add more ice cubes and less liquid almond milk for an icy slushie. Add only ice cream and almond milk for a creamy shake.
Top it with whipped coconut cream or a scoop of vegan ice cream.