Instructions:

1. Prep Work:

   • Brew your coffee or espresso and allow it to cool to room temperature. You can place it in the fridge for a quicker cooldown if you're short on time.
   • Refrigerate a can of coconut milk overnight to allow the cream to separate from the liquid.

2. Prepare the Coconut Whipped Cream:

   • Open the chilled can of coconut milk and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind (you can save this for smoothies or other recipes).
   • Add 1/4 teaspoon of vanilla extract and 1 teaspoon of maple syrup or honey to the coconut cream.
   • Using a hand mixer or a stand mixer, beat the coconut cream on medium speed until soft peaks form. This should take about 2-3 minutes.
   • Taste and adjust sweetness if desired. Once ready, place the whipped cream in the refrigerator to chill while you make the frappuccino.

3. Make the Frappuccino:

   • In a blender, combine the cooled coffee, almond or oat milk, pumpkin puree, maple syrup or honey, vanilla extract, pumpkin pie spice, and ice cubes.
   • Blend on high speed until the mixture is smooth and frothy. Taste the frappuccino and adjust the sweetness if needed by adding more maple syrup or honey.

4. Assemble the Frappuccino:

   • Pour the blended frappuccino into a tall glass.
   • Top generously with the prepared coconut whipped cream.
   • Optionally, sprinkle a pinch of pumpkin pie spice or cinnamon on top for an extra touch.

5. Serve:

   • Serve immediately with a straw and enjoy your homemade Pumpkin Spice Frappuccino with Whipped Cream!

This delicious drink captures the essence of fall flavors with a creamy, pumpkin-infused twist, perfect for enjoying at home!