|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.