Easy Pumpkin Spice Latte Recipe

A café-style pumpkin spice latte at home in under a minute. Hot, iced or blended, with no espresso machine and no homemade syrup.

HOT CHOCOLATE BROWNIES Instructions: You Will Need: Your favorite 18oz. brownie mix. 3 large eggs; water; vegetable oil. Hot Chocolate Brownies: 2 eggs; 1/4 cup water; 1/2 cup oil. 3 packets of the Frozen Bean Chocolate Soup Mix. Baking Instructions:  Prep: Preheat oven to 350 degrees F. for metal and glass pan, 325 degrees F for dark or coated pan (Add 3-5 minutes for dark or coated pan. Brownie is done when toothpick inserted 1 inch from the edge of pan comes out clean). Grease bottom of pan Mix: Empty your favorite brownie mix, eggs, water and oil in a large bowl. Add 3packets of the Frozen Bean Chocolate Soup Mix. Stir until well blended. Spread into greased pan and bake immediately. Bake in center of over at 350 degrees F. following chart below. Cool completely in pan on wire rack before cutting and serving. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. stir 2 tbsp flour into brownie mix. Mix according to the directions in step (2). Bake at 350 degrees F. 13 x 9 inch pan 21-23 min. Pan Size: 8 x 8 inch: 31-34 min (bake time); Pan size: 9 x 9 inch: 27-30 min. (bake time); Pan size: 13 x 9 inch: 21-23 min. (bake time). Cover and chill until firm, 3 to 4 hours.   Follow us on Instagram, Facebook, Tiktok, & Twitter  Share your unique stories, recipes, and creations.#frozenbean

Mocha Cookie "Cap Cakes" Homemade Mocha Cappuccino Chocolate Cookie Cup Cakes Get your chef hats on for this easy setup…simply add 3.5 scoops (approx 65g, 2.5oz) of Mocha Cappuccino to your favorite instant brownie mix for a double chocolate mocha & coffee treat. Top with whipped cream & cookie crumbles!!!

Cold-brew tea is an iced tea that is made by infusing the tea leaves in cold water rather than hot water or boiling water. Since cold water doesn’t develop flavors as easily as hot water, the steeping time is significantly longer when making iced tea using the cold brew method. It’s similar to making sun tea, but instead of placing the tea in direct sunlight, the cold-brewed tea steeps in a large pitcher in the refrigerator. Cold-brew tea can be made using tea bags or loose tea, though loose leaf tea generally offers better flavors compared to tea bags. Learn how to make cold brew tea with these useful tips and our simple cold brew recipe. -Ceylon Tea    

Frozen Bean Spiced Chai Bread Mix 1 1/2 cups all-purpose flour 1 teaspoon baking soda ½ Cup Frozen Bean Spiced Chai mix 3/4 teaspoon nutmeg 1/2 teaspoon salt 1/2 cup brown sugar 1/2 cup butter (softened) 1/2 cup molasses 1 teaspoon vanilla 2 large eggs 1 cup buttermilk powdered sugar for dusting the top Stir together the flour, Frozen Bean Chai mix, baking soda, nutmeg and salt. Set aside. In a large mixing bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed. Add half the flour mixture to the sugar mixture. Add half the buttermilk. Then repeat with the other half of flour mixture and the other half of the buttermilk. Bake 350 degrees Spiced Chai Soft cookies 1-1/3 cups butter softened 1 cup packed brown sugar 4 large egg yolks 1/2 cup + 2 tablespoons Frozen Bean Chai mix 1/2 teaspoon rum extract 2 1/2 cups all-purpose flour In a large bowl, cream butter, and brown sugar until light and fluffy. Beat in egg yolks, and rum extract. Gradually mix in the flour and Frozen Bean Chai mix. Chill for two hours. Line baking sheets with parchment paper. Shape into 1.5-inch balls and bake for 10-12 minutes or until bottoms are golden brown. Bake 350 degrees   Spiced Chai Cheesecake For the Crust: 1 bag (14 oz) gingersnap cookies (about 2 1/2 cups crumbs) 1/2 cup unsalted butter, melted For the Cheesecake filling: 2 packages (8 oz each) cream cheese, softened 3/4 cup granulated sugar 1 cup Frozen Bean Chai mix 2 large eggs 2 tsp rum extract 1/4 tsp nutmeg For the Cookie layer: 3/4 cup unsalted butter, softened 1 1/2 cup granulated sugar 1 large egg 3/4 tsp vanilla extract 1 1/2 tsp baking powder 1/4 tsp salt 1 1/2 cup all-purpose flour 1/2 cup Frozen Bean Chai mix 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 cup milk For the Topping: 1/4 cup granulated sugar 1/4 tsp cinnamon 1/4 tsp nutmeg In a food processor, pulse gingersnap cookies until fine crumbs. Add in melted butter and pulse until combined. Press crumbs crumbs firmly into the pan. For the cheesecake filling, beat cream cheese with sugar, eggs, rum extract and nutmeg and Frozen Bean Chai mix together.. Beat until fluffy and smooth (about 3-4 minutes). Pour over gingersnap crust.For the cookie layer, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour, spiced chai mix, cinnamon and nutmeg and beat until fully combined. Add milk and beat until well blended. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until the cheesecake layer is fully covered. Combine the topping ingredients. Sprinkle generously over the cookie layer. Bake 350 degrees. Chai Tea Blondies: 1 cup light brown sugar, packed 1/2 cup butter, melted 2 tsp vanilla extract 1/2 tsp salt 1 egg 1/2 cup Frozen Bean Chai mix 3/4 cup all-purpose flour In a large mixing bowl stir together the brown sugar, butter, vanilla, salt and egg until fully combined. Stir in the flour and Frozen Bean Chai mix. Spoon batter into muffin tins filling cups about two thirds of the way. Bake for 13-15 minutes until toothpick inserted in the center comes out clean. Bake 350 degrees.  Chai Tea Muffins Streusel topping 1/2 c. all-purpose flour 1/4 c. granulated sugar 1/4 c. dark brown sugar 1 tsp. cinnamon Pinch salt 4 tbsp. butter, melted Muffins 1 c. all-purpose flour 1/2 c + 2 tbsp Frozen Bean Chai mix 3/4 c. granulated sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 c. canned pumpkin 2 large eggs 6 tbsp. butter, melted and cooled 1/4 sour cream 1 tbsp. pure vanilla extract For streusel topping combine flour, sugars, Frozen Bean Chai mix, and salt. Stir in melted butter until crumbs form and set aside.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and Frozen Bean Chai mix. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined. Add topping to muffin batter before putting in the oven. Bake 350 degrees   Chai Tea Pancake / Waffle Mix Add ½ cup to any complete pancake mix batter stir in (add 2 oz water if needed) Cook: 1 1/4 - 1 1/2 minutes per side. For light and fluffy pancakes, flip only once, when tops bubble and bottoms are golden brown. Do not eat raw batter. Add ½ cup to any complete Waffle mix batter add 2oz water stir in, Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

When we first came out with our birthday cake frappe, we knew we were about to celebrate every day like it was our birthday, something sweet, festive, and indulgent! But when we found out blondie day was coming, we had the sweetest epiphany...birthday cake blondies. There’s so many recipes out there but we decided to take the careful balanced flavor we created in our frappe blend and infuse it in a recipe that makes cooking from scratch easy. With shortcuts like these, these blondies are definitely more fun - to make! A lot of people confuse blondies and brownies, blondies use vanilla instead of cocoa but the end result is a dense crumbly square that can have all sorts of toppings. Usually they don’t have frosting but we decided to break some rules and you’ll be glad we did because this drizzled white chocolate is a winner! Take a bite into a buttery cakey delight that takes less 30 minutes to make and will make anyone feel special.   Ingredients: 1/2 single serve packet Frozen Bean birthday cake frappe 8 tablespoons or 1 stick unsalted butter, melted 1 cup lightly packed dark brown sugar 1 large cold egg 1/4 teaspoon kosher salt 3/4 cup all-purpose flour ¾ cup sprinkles (mix and match if you’d like!)     To get started, preheat your oven to 350 F. In a bowl, whisk the sugar and butter until they’re incorporated. Add in the eggs and beat it into the mix. Give your arms a mini workout before our baked treats haha! It’ll feel almost like a caramel glaze. [gallery size="medium" ids="4064,4068,4063"] Now take your dry ingredients with the flour, baking powder, birthday cake frappe mix, and salt. You can filter it through a sufter to aerate them if you like your consistency to be fluffier and less dense. Add this in intervals to our mixture and whisk. Once it’s incorporated, fold in sprinkles. Optionally, you could also fold in white chocolate chips if you have a particularly big sweet tooth! [gallery size="medium" ids="4056,4059,4060"] Grease or place parchment paper in the tray (we like coconut oil for the extra boost it adds) you are using and pour the mixture in, smoothening the top if you need to. Bake for 30 minutes. Let it cool. Cut into 9 squares. When you are ready to ice, pop the white chocolate chips into the microwave for a minute. Unlike chocolate, melting it won’t make it lose its luster so ice away! Top with remaining sprinkles. Whether you pair these blondies with tea or coffee, tag us in your own creations @frozenbean! To enjoy later, put in an airtight container which will keep for a week.

The Holidays are coming up, which means that it is time to get creative with your drinks! Over the next few months, we will be showing you easy to make unique creations that will surely WOW everyone at Holiday parties using our very own Frozen Bean mix. We will start o with something simple, yet delightful; a s'mores Frozen Hot Chocolate frappe. Sounds mouthwatering, doesn’t it? THINGS YOU NEED Whipped Cream Fudge Syrup Caramel Syrup Chocolate Frosting Hershey’s Kisses Hershey’s Mini Chocolate Bars Pocky Sticks Graham Crackers Large and Mini Marshmallows S’mores Oreo (Regular Oreo are good as well) 5 oz Milk 1 bag (2.8 oz) of Frozen Bean Frozen Hot Chocolate Mix 1 ½ cups of ice Blender   Now let’s get cooking! Or in this case, blending.   Pour 5 oz of milk into a blender, then pour entire bag (2.8 oz) of Frozen Bean Hot Chocolate mix in. Next, pour 1 ½ cups of ice over both the milk and the mix. Blend until smooth. Pour the blended drink into your favorite festive glass/cup. Next, with a spoon or a knife, spread a hefty layer of chocolate frosting around the rim of your glass/cup. Stick Hershey’s mini chocolate bars, as well as mini marshmallows across the entire layer of frosting. Then, place your drink in the freezer while we work on the s’more. Now let’s make the s’more, you know the drill! Stick a large marshmallow onto a skewer and roast it over a flame. Next, crack a graham cracker in half and place the roasted marshmallow in between the two halves along with two Hershey’s mini chocolate pieces. Now that we are done making the s’more, grab your drink from the freezer and top it o with whipped cream. Drizzle both chocolate fudge and caramel on top of the whipped cream. Next, add your s’more, Oreo S’mores, Kisses, and Pocky sticks all as garnishes. Lastly, sprinkle some crushed graham crackers on top of everything. Voila, your creation is complete! Take a picture and show us how it turned out, and most importantly, enjoy!