Coffee Chocolate Pumpkin Frappe

Coffee Chocolate Pumpkin Frappe

By: Nancy Heishman, NV - Recipe Contest 2015

"I always drink vanilla almond milk, even added into my morning coffee and love to create different morning shakes. I like to use canned pumpkin when ever I can because it adds lots of nutrition in my diet."

This is a fan-submitted recipe. It was not made in the kitchen of the Door County Coffee Cafe.


Featured Ingredient: Death's Door Coffee 10 oz Bag Ground

  • 1 cup strong brewed Door County Coffee Death's Door, chilled. (to brew strong coffee, use 1/2 the water you normally would use)
  • 2 cups Sweetened Vanilla Almond milk
  • 1/2 cup canned solid pumpkin
  • 3 tablespoon honey
  • 2-3 teaspoons unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 3 cups ice


1. In a blender combine all the ingredients with the ice.
2. Blend on high until creamy.
3. Add additional honey if desired.
4. Top with whip cream (optional).

Serves 4-6