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!
