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.

Ingredients

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

Instructions

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