Pumpkin Spice Collagen Latte with Coconut Whip is a healthier version of a seasonal favourite! With a few simple ingredients, you can save money and enjoy this dairy-free and refined sugar-free treat without leaving your house!
I know I’m not alone when I express my love for pumpkin spice lattes. When Starbucks rolls out their PSLs (that’s what the cool kids call it, right?!) at the end of August, I take that as the unofficial start to Fall. Also known as my favourite time of year.
And while I’ve indulged in many lattes over the years, including a few this year, I’ve definitely cut back on this indulgent treat. Not only are they a bit pricey, but they are loaded with added sugar. So this year, I finally started making my own version.
This Pumpkin Spice Collagen Latte is dairy-free and refined sugar-free, with a little bit of added fibre and protein for good measure. And it’s so simple and customizable, I couldn’t let pumpkin season end without sharing it with you guys!
What is Collagen Powder?
Collagen is a protein found in our bones, muscles, skin, tendons and ligaments, and it helps give structure to our hair, skin and nails. As we age, our collagen production starts to slow down, so some people use collagen powder/peptides as a way to try to improve their collagen levels. This form of collagen is usually sourced from animal hides or bones.
I’m by no means an expert, but I started incorporating collagen into my diet about eight months ago. I don’t use it every day (which probably defeats the purpose!) but I like to add it to smoothie bowls and nice cream to make them a little more filling, and if it helps my hair, skin and nails, then that’s a little bonus!
The latest way I’ve been enjoying collagen is in this Pumpkin Spice Collagen Latte.
Some Tips for Making a Pumpkin Spice Collagen Latte
- I usually make this latte caffeine-free, but you can definitely add some coffee to the mix.
- If you’re looking for a vegan version, you can just leave out the collagen powder.
- This time of year you can usually buy pumpkin spice, but in the off-season, you can actually make your own. It’s just a mix of cinnamon, allspice, cloves, nutmeg and ginger. Marcie at Flavor the Moments has a great DIY recipe!
- This latte recipe isn’t overly sweet, so if you like your lattes a little sweeter, just add more maple syrup.
- The coconut whip topping is totally optional, but highly recommended, especially if you’re looking for a dairy-free pumpkin spice whipped topping. Any leftovers would also work nicely on these pumpkin waffles!
If you make this Pumpkin Spice Collagen Latte, I would love to know what you think in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.
And if you’re looking for ways to use up your leftover pumpkin puree, you can always check out the following recipes:
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Avocado Pumpkin Oatmeal Breakfast Cookies
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Cranberry Pumpkin French Toast Bake
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Pumpkin Pecan Protein Donuts
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Pumpkin Chocolate Chip Muffins by Girl Heart Food
Pumpkin Spice Collagen Latte with Coconut Whip
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 lattes
- Category: Beverages; Breakfast
Description
Pumpkin Spice Collagen Latte with Coconut Whip is a healthier version of a seasonal favourite! With a few simple ingredients, you can save money and enjoy this dairy-free and refined sugar-free treat without leaving your house!
Ingredients
For the coconut whip:
- 1 – 400 ml can coconut milk, full-fat, refrigerated for 24 hours
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin spice
For the latte:
- 2 cups cashew milk (or nut milk of your choice)
- 2 tablespoons pure pumpkin
- 2 tablespoons collagen powder
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin spice
Instructions
- In a deep mixing bowl, scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe). Using an electric mixer, beat the coconut milk on high for about a minute. Scrape down the sides and add the maple syrup and pumpkin spice. Continue mixing on high for a few minutes until the cream is fully whipped. Set aside.
- In a small pot, add the cashew milk, pumpkin, collagen powder, maple syrup and pumpkin spice and whisk together until well combined. Heat the mixture on low until it almost starts to bowl. Stir occasionally to ensure it doesn’t burn on the pot. Once heated, vigorously stir the mixture with the whisk until frothy.
- Divide the latte mixture evenly into two mugs, and top with some of the coconut whip. Give the whip a little stir so some of it blends into the latte. Garnish with a sprinkle of pumpkin spice and a cinnamon stick.
Notes
- For a vegan version of this latte, omit the collagen powder.
- To keep this latte dairy-free, ensure your collagen powder is dairy-free.
- To make this latte caffeinated, just add a 1/4 of brewed coffee to each cup before adding the latte mixture.
- You will have some coconut whip leftover, so just store it in the fridge and use within a few days. It makes a great topping for these pumpkin waffles. Or make another round of lattes!
This is a great idea, Leanne! Although I always buy at least one pumpkin spice latte from Starbucks (it’s the start of fall for me too 🙂 ) they are way too expensive and fattening!
Thanks Terri! Oh, I still buy a few along the way too. And I agree. It is the unofficial start of fall for me too!
Fall in a mug. It sounds positively delicious and cozy to boot. Can’t wait to warm up with this.
Thanks Kristen! It’s definitely one of my favourite ways to cozy up this fall!
This looks wonderful – with or without the coffee! I love having access to nutritious versions of our favourite drinks.
Thanks Cathy! Without the coffee, it’s a great nighttime beverage! And yes, I also love making healthier options of our favourites!
Yum! This is fall in a glass. Love it.
Thanks Yvonne!
This sounds so cozy! Love the coconut whip too – what a treat (but not too sweet!)
Thanks Jessica! Definitely not too sweet, and makes a nice little treat!
I used to be so excited about PSLs and egg nog lattes and then suddenly I couldn’t take the sweetness anymore and stopped drinking them altogether. I like making own from time to time to control the sweetness so I’m loving yours — that coconut whip is such a nice touch!
Thanks Marcie! I’m with you. Sometimes the sweetness is just too much. Now I just need to master an eggnog or gingerbread latte for the holiday season!!;)
These mugs of deliciousness just look so cozy, Leanne! You have me wanting to curl up by the fire with one. I’m intrigued by the collagen powder and the coconut whip! Sounds like a delicious and healthful treat!
Thanks Marissa! The collagen and coconut whip are just my way to make it filling and creamy without using any dairy. And I definitely recommend enjoying one cozied up by the fire! Hope you had a great weekend!
I’ve been experimenting with real pumpkin in my coffee lately and it’s so good! I think I’ll try this latte with some of the vanilla almond milk I have in the fridge. Hooray for fall and all of the cozy drinks!
Thanks Katherine! Let me know what you think if you make it! And yes, hooray for fall and all things cozy!
I’m loving this healthier version Leanne! I don’t treat myself all that often to Starbuck’s because of all the calories and sugar! I can’t wait to try this at home.
Thanks Mary Ann! I hope you enjoy it as I much as I do!
Wow, that photography is amazing!
And those lattes look better than anything you would get at Starbucks! Haha
Thanks so much Terry! You’re too sweet!
I love that you made a healthier version of the PSL! I worked at a coffee shop in high school and college and the number of PSLs we sold was unbelievable; I think if people knew how much sugar is in them they’d cut back a little like you did :). This looks fantastic and maybe will convert a few latte fans to a lightened up version of their favorite. Have a great weekend, Leanne!
Thanks Kelsie! Yes, hopefully it will convert a few people. I can’t say I won’t be buying any more PSLs, but at least I have my homemade option as a healthier treat! Happy weekend to you too!
Sounds delicious and so much better than anything in a coffee shop…and so much more budget friendly. I would definitely add coffee to the mix here. What a lovely drink for this upcoming Saturday! Love the whip on there – makes it extra special 😉 Have an awesome weekend, Leanne!
Thanks Dawn! I’m definitely making these on Saturday for a cozy weekend morning! And gotta have that whipped topping! Hope you have a great weekend too!
I think canned coconut is such a magical ingredient and so underused! It is good for so many dairy free recipes and in so many ways.
I totally agree Patrick! Whipped coconut milk is one of my favourite dessert toppings. And now, in this case, latte topping!