Ingredients
SERVINGS: 1 Serving(s)
- 1 ounce Cinnamon Pecan Cream (recipe below)
- 2 ounce rye whiskey
- 1 teaspoon ground cinnamon
- 2 tablespoons agave nectar
- 2 ounces oat milk
- 2 tablespoons pumpkin puree
- 1 cup of ice
Cinnamon Pecan Cream
- 1 cup raw pecans (soaked for 30 minutes and drained)
- 1 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoons pink Himalayan salt
Preparation
Whiskey Pumpkin Frappe
Add all of the ingredients to a blender and blend until smooth. Taste and add a little more agave nectar to desired sweetness. Garnish with a sprinkle of cinnamon.
Cinnamon Pecan Cream
Add pecans, 1 cup of water, vanilla extract, maple syrup, cinnamon, and salt to a blender. Blend on high for 2 to 3 minutes or until creamy. Pour into a clean 1-quart jar. Refrigerate until cold and store in the refrigerator for up to 1 week.
