In my world, Sarah’s Espresso Hut should always be open, and thankfully it usually is! Today’s cold n’ creamy treat is a plant-based frappe that isn’t overly sweet. So, if you are craving sugar, ramp the maple syrup up! Perfect for dealing with a pesky head-cold…..and way healthier than a Frappe at ol’ Green Mermaid’s Hut.
If you don’t have 2 shots of espresso handy, use cold-brewed espresso, between ¼ to ½ cup – or use a teaspoon or two of instant espresso powder, a packet of VIA or feel free to leave the coffee out for a pumpkin-maple smoothie.
Why, yes, I do have adult sippy lids for my mason jars No more messes when my toddler knocks my glass over for the 1,000th time…..
- 1 cup unsweetened almond milk
- 2 shots espresso
- ¼ cup pumpkin purée
- 1 to 2 Tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- 1 ripe banana, sliced and frozen
- ½ cup ice cubes
Add the almond milk through pumpkin spice to a high-speed blender, blend on low. Add in banana and ice, process on high, tamping as needed.
Serve with a large straw.
Serves 1 Venti or 2 smaller drinks (the mason jar above has about 20 ounces in it).
If you love coffee culture, it is a good read. It does lay open the love of it, and how hard some will go to find the perfect cup. And if you have never been a barista, you might just learn how to do latte art and how to pull a “perfect” shot. I put my 9 years in behind a hot machine, and I’ll be honest – the last thing I care about in the morning is crafting a pretty heart on my latte. Hehe. I just want my mental boost.
Anyhow, it is an enjoyable read, with many photos throughout, that tell the tale of a New York independent chain, but also of other independents across the country. It is a great coffee table book, a good conversation starter. Since I don’t ‘need’ my copy, I’d like to share it with one of my readers.
Enter below, using the Rafflecopter link, for a copy of the book. US residents only, please.
a Rafflecopter giveaway