Cafe Frappe Recipes
- Raspberry Truffle Cappuccino Frappe
- Banana Split Mocha Frappe
- Cherries Jubilee Frappe
- Caramel Apple Frappe
- Caramel Cappuccino Frappe
- Peanut Butter Cup-puccino Frappe
- Irish Cream Cappuccino Frappe
- Black Russian Frappe
- Cappuccino Frappe
- Grasshopper Fudge Frappe
- Spiced Cider Tea Frappe
- Peppermint Frappe
- Tiramisu Frappe
- Death By Chocolate Frappe
- Hazelnut Mocha Frappe
- Eggnog Frappe
- Chocolate Caramel Swirl Frappe
- Gingerbread Latte Frappe
- Mexican Coffee Frappe
- Vanilla Cappuccino Frappe
- Classic Mocha Frappe
- Chai Frappe
- Frappe Affogato
- Green Tea Frappe
- Mississippi Mud Pie Frappe
- Tropical Tea Frappe
- Dark Chocolate Mocha Frappe
- Raspberry Green Tea Frappe
- Caramel Chocolate Toffee Frappe
- White Chocolate Mocha Frappe
- Mayan Mocha Frappe
- Chocolate Chip Mocha Frappe
- Creamy Orange & Green Tea Frappe
- Pumpkin Pie Frappe

Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/2 cup fresh raspberries
- 1/3 cup hot fudge topping
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup whole or other milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/2 cup fresh raspberries
- 1/3 cup hot fudge topping
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee

Ingredients
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) vanilla ice cream
- 1/2 medium banana, peeled and sliced
- 1 tablespoon hot fudge topping
- 1/4 cup milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) vanilla ice cream
- 1/2 medium banana, peeled and sliced
- 1 tablespoon hot fudge topping
- 1/4 cup milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 1 cup ice cubes (7 to 8 each)
- 1 cup (about 2 scoops) vanilla ice cream
- 1/2 cup canned dark sweet cherries, drained (about half of 15-ounce can)
- 2 tablespoons sugar
- 1 to 2 teaspoons kirsch (optional)
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 1 cup ice cubes (7 to 8 each)
- 1 cup (about 2 scoops) vanilla ice cream
- 1/2 cup canned dark sweet cherries, drained (about half of 15-ounce can)
- 2 tablespoons sugar
- 1 to 2 teaspoons kirsch (optional)
Tip: For a more intense cherry flavor, try using 1/2 cup canned cherry pie filling in place of 1/2 cup drained, canned cherries.
Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 1 1/2 cups ice cubes (10 to 13 each)
- 1/4 cup caramel syrup
- 3 tablespoons frozen apple juice concentrate, thawed
- 1/2 teaspoon vanilla extract
- 1/3 cup whole or other
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 1 1/2 cups ice cubes (10 to 13 each)
- 1/4 cup caramel syrup
- 3 tablespoons frozen apple juice concentrate, thawed
- 1/2 teaspoon vanilla extract
- 1/3 cup whole or other
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/3 cup butterscotch-caramel dessert topping
- 1/2 teaspoon vanilla extract
- 1/4 cup whole or other milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/3 cup butterscotch-caramel dessert topping
- 1/2 teaspoon vanilla extract
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee

Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons sugar
- One 1.5-ounce package peanut butter cups (2-pack), unwrapped
- 1/2 cup whole or other milk
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons sugar
- One 1.5-ounce package peanut butter cups (2-pack), unwrapped
- 1/2 cup whole or other milk
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 1/4 cup heavy cream
- 1/4 cup (2 ounces) Baileys Original Irish Cream liqueur
- 1 tablespoon (1/2 ounce) vodka
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 1/4 cup heavy cream
- 1/4 cup (2 ounces) Baileys Original Irish Cream liqueur
- 1 tablespoon (1/2 ounce) vodka
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
"Please drink responsibly and obey legal drinking age laws."
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/4 cup heavy cream
- 1/4 cup (2 ounces) Kahlúa coffee liqueur
- 2 tablespoons (1 ounce) vodka
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/4 cup heavy cream
- 1/4 cup (2 ounces) Kahlúa coffee liqueur
- 2 tablespoons (1 ounce) vodka
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Please drink responsibly and obey legal drinking age laws.
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 to 3 tablespoons sugar
- 1/2 cup whole or other milk
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 to 3 tablespoons sugar
- 1/2 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
Ingredients
- 1 cup ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) mint chocolate chip ice cream, slightly softened
- 2 tablespoons chocolate syrup
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Directions
Place ingredients in blender jar in this order
- 1 cup ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) mint chocolate chip ice cream, slightly softened
- 2 tablespoons chocolate syrup
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water

Ingredients
- 3 green tea bags
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup frozen apple juice concentrate, thawed
Directions
Tea & water in brewer
- 3 green tea bags
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup frozen apple juice concentrate, thawed
Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 1 tablespoon sugar
- 1 tablespoon crushed red and white candy canes or hard peppermint candies
- 1/4 cup chocolate syrup
- 1/4 cup whole or other milk
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 1 tablespoon sugar
- 1 tablespoon crushed red and white candy canes or hard peppermint candies
- 1/4 cup chocolate syrup
- 1/4 cup whole or other milk
Tip: To crush candy, unwrap and place in heavy-duty re-sealable storage bag; pound lightly with meat mallet or rolling pin to form small pieces.

Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons chocolate syrup
- 1/4 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup (2 ounces) Rum
- 1/2 cup water
- 4 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons chocolate syrup
- 1/4 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup (2 ounces) Rum
Prepare coffee using amounts below
- 1/2 cup water
- 4 tablespoons ground espresso or other dark roast coffee
Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 1 cup ice cubes (7 to 8 each)
- 2 tablespoons chocolate chips
- 1 cup chocolate ice cream
- 3 tablespoons chocolate syrup
- 3 tablespoons whole or other milk
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 1 cup ice cubes (7 to 8 each)
- 2 tablespoons chocolate chips
- 1 cup chocolate ice cream
- 3 tablespoons chocolate syrup
- 3 tablespoons whole or other milk
Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 3 tablespoons Frangelico (hazelnut liqueur) or 1 teaspoon hazelnut syrup
- 2 tablespoons chocolate syrup
- 1/4 teaspoon vanilla extract
- 2 tablespoons whole or other milk
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 3 tablespoons Frangelico (hazelnut liqueur) or 1 teaspoon hazelnut syrup
- 2 tablespoons chocolate syrup
- 1/4 teaspoon vanilla extract
- 2 tablespoons whole or other milk

Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 2/3 cup chilled eggnog
- Pinch of Nutmeg
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 2/3 cup chilled eggnog
- Pinch of Nutmeg
Tip: Two tablespoons (1 ounce) bourbon or rum can also be added; reduce eggnog to 1/2 cup.
Ingredients
- 1/3 cup butterscotch-caramel dessert topping
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons hot fudge topping
- 1/4 teaspoon vanilla extract
- 1/4 cup whole or other milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 1/3 cup butterscotch-caramel dessert topping
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons hot fudge topping
- 1/4 teaspoon vanilla extract
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1 to 2 pinches ground cinnamon
- 1 to 2 pinches ground cloves
- 1/4 cup half and half or whole milk
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in E18 E17blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1 to 2 pinches ground cinnamon
- 1 to 2 pinches ground cloves
- 1/4 cup half and half or whole milk

Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/8 teaspoon ground cinnamon
- 2 tablespoons chocolate syrup
- 1/4 cup (2 ounces) Kahlúa coffee liqueur
- 2 tablespoons (1 ounce) tequila
- 2 tablespoons heavy cream
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/8 teaspoon ground cinnamon
- 2 tablespoons chocolate syrup
- 1/4 cup (2 ounces) Kahlúa coffee liqueur
- 2 tablespoons (1 ounce) tequila
- 2 tablespoons heavy cream
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
"Please drink responsibly and obey legal drinking age laws."
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup whole or other milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee

Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 3 tablespoons hot fudge dessert topping
- 1/4 cup whole or other milk
- Prepare coffee using amounts below:
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 3 tablespoons hot fudge dessert topping
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 4 to 5 tablespoons sugar
- 1/2 cup regular or soy milk
- 1/2 cup water
- 4 chai tea
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 4 to 5 tablespoons sugar
- 1/2 cup regular or soy milk
- Prepare coffee using amounts below:
- 1/2 cup water
- 4 chai tea
Ingredients
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) vanilla ice cream
- 1/4 cup milk
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) vanilla ice cream
- 1/4 cup milk
Prepare coffee using amounts below
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee

Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 cup half-and-half or milk
- 1/2 cup water
- 3 green tea bags
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 cup half-and-half or milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 green tea bags

Ingredients
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) cookies and cream ice cream
- 1 tablespoon hot fudge topping
- 1/4 cup milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) cookies and cream ice cream
- 1 tablespoon hot fudge topping
- 1/4 cup milK
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons cream of coconut
- 1/4 cup pineapple juice or canned crushed pineapple
- 1/4 cup (2 ounces) Midori liqueur
- 2 tablespoons (1 ounce) vodka
- 1/2 cup water
- 3 green tea bags
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons cream of coconut
- 1/4 cup pineapple juice or canned crushed pineapple
- 1/4 cup (2 ounces) Midori liqueur
- 2 tablespoons (1 ounce) vodka
Prepare coffee using amounts below
- 1/2 cup water
- 3 green tea bags
Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 1/3 cup chocolate syrup
- 1/3 cup heavy cream
- 4 teaspoons unsweetened cocoa powde
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 1/3 cup chocolate syrup
- 1/3 cup heavy cream
- 4 teaspoons unsweetened cocoa powde
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
Ingredients
- 3 green tea bags
- 1/2 cup water
- 1 1/2 cups ice cubes (10 to 13 each)
- One 6-ounce container raspberry low-fat yogurt
- 1/2 medium banana, peeled and sliced
- 1/2 cup fresh raspberries
- 1 to 2 tablespoons honey
Directions
Tea & water in brewer
- 3 green tea bags
- 1/2 cup water
Place ingredients in blender jar in this order
- 1 1/2 cups ice cubes (10 to 13 each)
- One 6-ounce container raspberry low-fat yogurt
- 1/2 medium banana, peeled and sliced
- 1/2 cup fresh raspberries
- 1 to 2 tablespoons honey
Ingredients
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons toffee bits
- 3 tablespoons butterscotch-caramel dessert topping
- 2 tablespoons chocolate syrup
- 2 tablespoons hazelnut syrup
- 1/4 cup whole or other milk
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Directions
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons toffee bits
- 3 tablespoons butterscotch-caramel dessert topping
- 2 tablespoons chocolate syrup
- 2 tablespoons hazelnut syrup
- 1/4 cup whole or other milk
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Top before serving
- Lightly sweetened whipped cream
- Butterscotch-caramel dessert topping
- Sea salt and turbinado sugar (equal amounts mixed together)
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 1/4 cup whole or other milk
- 3 tablespoons sweetened condensed milk
- 1 tablespoon (or to taste) white chocolate flavored syrup (such as Torani)
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 1/4 cup whole or other milk
- 3 tablespoons sweetened condensed milk
- 1 tablespoon (or to taste) white chocolate flavored syrup (such as Torani)
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- Small pinch ground red pepper (optional)
- 1/4 cup evaporated or whole milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- Small pinch ground red pepper (optional)
- 1/4 cup evaporated or whole milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 2 tablespoons chocolate chips
- 1 tablespoon hot fudge topping
- 1/4 cup whole or other milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 2 tablespoons chocolate chips
- 1 tablespoon hot fudge topping
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Ingredients
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/3 cup sugar
- One-fourth of 12-ounce can (scant 1/2 cup) frozen orange juice concentrate, slightly thawed
- 1/2 cup whole or other milk
- 1/2 cup water
- 4 green tea bags
Directions
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 1/3 cup sugar
- One-fourth of 12-ounce can (scant 1/2 cup) frozen orange juice concentrate, slightly thawed
- 1/2 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 4 green tea bags

Ingredients
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 1/4 cup packed brown sugar
- 3 tablespoons canned pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1/3 cup evaporated milk or half and half
Directions
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 1/4 cup packed brown sugar
- 3 tablespoons canned pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1/3 cup evaporated milk or half and half
Tip: Three tablespoons canned pumpkin pie filling can also be used in place of 3 tablespoons canned pumpkin puree."