Spiced Pumpkin Coffee Shakes Recipe

Spiced Pumpkin Coffee Shakes Recipe
Spiced Pumpkin Coffee Shakes Recipe photo by Taste of Home
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Spiced Pumpkin Coffee Shakes Recipe

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The winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups whole milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup strong brewed coffee
  • 3 teaspoons vanilla extract
  • 4 cups vanilla ice cream
  • 1 cup crushed ice
  • Sweetened whipped cream and additional pumpkin pie spice

Directions

In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered, several hours or overnight.
Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice. Yield: 6 servings.
Originally published as Spiced-Pumpkin Coffee Shakes in Breakfast & Brunch Bookazine 2014, p12

Nutritional Facts

1 cup: 262 calories, 12g fat (8g saturated fat), 47mg cholesterol, 107mg sodium, 31g carbohydrate (28g sugars, 1g fiber), 6g protein.

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  • 2 cups whole milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup strong brewed coffee
  • 3 teaspoons vanilla extract
  • 4 cups vanilla ice cream
  • 1 cup crushed ice
  • Sweetened whipped cream and additional pumpkin pie spice
  1. In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered, several hours or overnight.
  2. Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice. Yield: 6 servings.
Originally published as Spiced-Pumpkin Coffee Shakes in Breakfast & Brunch Bookazine 2014, p12

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