If you’re the first in line at Starbucks every autumn, clapping your mittens together in anticipation of that first pumpkin spice latte of the season, if you savor every week of Pumpkin Spice Season and cry when it’s over, then this is the recipe for you.
Simple syrup is half sugar, half water, simmered until the sugar dissolves, then cooled.
Frozen coffee is just that: coffee you put right in the freezer until it's frozen solid.
Fontana Pumpkin Sauce is avalable through Starbucks and is the exact same stuff they use for their drinks.
Pour the first seven ingredients into a blender. Mix until they are combined, then add the ice. Blend until the frappe is very smooth.
Pour into a tall glass, then top with whipped cream and a sprinkle of pumpkin pie spice.