I used to drink Starbucks pumpkin spice lattes by the gallon in my previous life ;) The second that first leaf hit the ground, my sisters and I were ordering these creamy, sweet coffees without a second thought or care in the world. Now, after a few modifications to my lifestyle, I can’t imagine what that amount of dairy or sugar would do to me. This recipe is easier on my stomach, and passed the PSL taste test with flying colors! I was so pleased when I was playing with the ingredients the other day and created this autumn masterpiece. Please try it out and let me know if you love it as much as I do!

Here are the ingredients that you will need, besides espresso or coffee of your choice.

Vital proteins collagen peptides. We use this all the time, you can read more about why here.

So delicious dairy free cool whip

Califa farms pumpkin spice almond milk creamer

Cinnamon

Start by brewing coffee or espresso, whichever you prefer. Technically a “latte” would have espresso but I just don’t do that very often so I made this recipe with a cup of brewed coffee.

Warm 1/2 cup of the creamer in a saucepan and add it to blender cup.

Add one scoop of collagen and the coffee in with the creamer, blend on low for 6 seconds. It’s that easy!

This is so good as is, but of course there is one more thing to top it all off and make it like the “real deal.” The cool whip and cinnamon.

A true autumn masterpiece, right at home, without the dairy, and with some health benefits. I have a feeling I’ll be making these for a while..

Mug pictured from Awk Clayworks