Canned Pumpkin Purée | 2 Tbsp |
Pumpkin Pie Spice | 1/2 Tsp |
Unsweetened Almond Milk | 2 Cups |
Maple Syrup | 1 Tbsp |
Vanilla Extract | 1 Tbsp |
Isopure Colombian Coffee Protein Powder | 2 Scoops |
-In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.
-Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.
-Make the coffee. Mix 2 scoops of Isopure with 12oz of water, heated. Add froth to coffee. Makes 2 Servings.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.