Iced Coffee with Pumpkin and Vanilla Collagen Cold Foam

We understand the serious craving for warm and cozy flavors as the calendar creeps closer to the start of fall. This Iced Coffee with Pumpkin and Vanilla Collagen Cold Foam combines comforting pumpkin spice with our Vanilla Collagen Creamer for a cool and creamy drink that’s perfect for those transitional late summer and early fall mornings. The best part? The cream layer can be made ahead of time and stored in the fridge, so all you have to do when a pumpkin craving hits is whip it into a light, fluffy foam.

Makes: 2 servings

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes

Ingredients:

• ¼ cup cream
• 2 Tbsp. milk of choice
• 3 Tbsp. pumpkin puree
• 1 Tbsp. maple syrup
• ½ tsp. pumpkin pie spice (or ground cinnamon, if you prefer)
• ½ teaspoon vanilla extract
• 1 scoop Garden of Life Grass-Fed Collagen Creamer in Vanilla
• 2 cups cold brew coffee or strongly brewed coffee that’s been chilled
• Ice cubes

Instructions:

1. In a wide-mouth mason jar, combine cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and collagen creamer. Use a handheld immersion blender or milk frother to blend until it’s light, fluffy, and foamy. Alternatively, you can use a countertop blender or put a lid on the jar and shake it by hand for 1 to 2 minutes.
2. Add ice cubes to two serving cups. Divide the coffee between the cups. Top each coffee with half of the cold foam cream. Add a straw and dust with extra ground cinnamon or pumpkin spice, if desired.

Notes:

If you’d like to make the cream ahead of time, put the lid on the jar after combining all ingredients and store in the refrigerator. Froth all or half of the cream when you’re ready to make a coffee.

Nutrition

For 1 coffee

Calories: 174

Total Fat: 11 grams

Saturated Fat: 8.5 grams

Sodium: 42 milligrams

Cholesterol: 21 milligrams

Total Carbohydrate: 14 grams

Fiber: 3 grams

Sugar: 9 grams

Added Sugar: 6.5 grams

Protein: 6 grams