Pumpkin Spice Frappuccinos

I wake up early. Like seven o'clock on a Sunday early. So when I found this recipe back in September and wanted to try it, I was a little nervous; blenders are loud, and I have learned from experience not to wake people up when I get up (they tend to be a tad bit grumpy).

In the end, I realized that I could just bring the blender into my bedroom, successfully avoid waking up the rest of the apartment, and be sipping on delicious coffee by 7:10am. And while I can't guarantee that my downstairs neighbors were too pleased by the noise from my blender, I hope that the racket I was making will have been worth it if other people read this recipe, make frappuccinos, and enjoy them. So please do.

Pumpkin Spice Frappuccinos Serves 2

2 cups almond milk

½ teaspoon vanilla

2 packets Starbucks instant coffee

2 tablespoons sugar

½ cup canned pumpkin dash of pumpkin pie spice

The night before you want your frappuccinos, combine all ingredients together in a tupperware and freeze. In the morning, take the container out of the freezer, let it soften for a few minutes, and blend until almost smooth. Then add 4 ice cubes and continue to blend until desired frappuccino consistency is reached.

Note: I don't like sweet things in the morning - I am usually all about plain yogurt and black coffee. So if you want a sweeter frappuccino, you may either add more sugar or use vanilla almond milk.