Yep, still eating pumpkin things over here.
Back when I was in university, I had a Starbucks credit card. I chose it because it allowed me to collect Starbucks credit every time I purchased anything – groceries, clothes, etc. I used this card all the time, and as a result, don’t think I ever had to pay for a single Starbucks beverage during the entire 4 years of my undergrad. It was a card that worked perfectly for my student needs, but sadly it was discontinued in my final undergrad year. Perhaps they realized that many university students had the same card, weren’t needing to pay for coffee, and therefore, the company was missing out on revenue.
We’ll never know the reason, but it was fun while it lasted. Having grown up in the Middle East where the Starbucks PSL isn’t quite as famous, I hadn’t heard of it until moving back here to Canada. Like many North American things that I felt I’d been deprived of while living abroad, I made up for lost time and certainly drank my fair share of PSLs upon return. It soon became very clear what the fuss was about. In the middle of a cold, snowy Waterloo winter, the PSL was like a cozy sweater for my insides.
Eventually my interest in nutrition kicked in and I became wise to the ingredients. ? As tough as it seemed at the time, I used that information as a reason to opt for other hot bevvies instead. All the while, however, I’ve enjoyed blending up my own Starbucks-like creations at home. Recently I was brainstorming new recipes I could create to get my daily dose of collagen, and with pumpkin on the brain, a Collagen Pumpkin Spice Latte seemed like a no-brainer.
Cozy and comforting, this Collagen Pumpkin Spice Latte provides an extra boost for your hair, skin and nails while warming you from the inside out.
- 1 1/4 cups non-dairy milk of choice (I used almond milk)
- 1/4 cup strong brewed coffee (see note below)
- 1 tbsp pumpkin puree
- 3–5g marine collagen (I used withinUs TruMarine Collagen)
- 1/2 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1–2 tsp maple syrup (optional, if you want a sweeter latte)
- Heat the almond milk and coffee in a small saucepan until warm, about 4 minutes.
- Add the pumpkin puree and continue whisking for another 1-2 minutes. Once the mixture is hot (but not boiling), remove the saucepan from the heat and whisk in all remaining ingredients.
- Optional step: Pour the entire contents into a blender and whirl it around on the high setting for 15-30s. This will help to make it frothy.
- Pour the latte into a mug and add a little more maple syrup if desired. Garnish with cinnamon and serve.
- I’m not a regular coffee drinker so I kept the quantity used pretty low here. If you prefer a stronger taste, feel free to increase to 1/2 cup and decrease the nut milk to 1 cup.
- Eventually the pumpkin puree will sink to the bottom of the mug because of its weight. No worries – simply pour it back into the blender, whirl it around again and re-pour.
- Category: drinks
- Method: blender
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