The super coffee PSL

When fall comes around, I can’t help but crave fall-flavored drinks at coffee shops. As we all know the pumpkin spice latte (PSL) is the main drink of the fall season so I decided to upgrade my current coffee drink to get into my fall season feels. Say hello to the super coffee PSL. You’re welcome.

We're going to start by making our espresso and I made mine with a stovetop espresso maker. While the espresso is brewing, heat some grass-fed milk. I had this on medium to low heat so I didn’t burn the milk. Other ingredients you’ll need are organic pumpkin puree, organic maple syrup, pure vanilla extract, pasture-raised egg yolks, organic pumpkin spice, grass-fed collagen, and ashwagandha. Thrive Market is my go-to for all organic ingredients because of the quality and convenience of having everything shipped to my door.

Once your espresso is done brewing, transfer that to your coffee cup. In the cup, you’ll mix in the pumpkin puree, maple syrup, vanilla extract, pumpkin spice, collagen, and ashwagandha. To your warm milk add in egg yolks and froth. You’ll add this to your coffee and spoon on the froth to finish off your PSL. For added aesthetics, you can add a dash of pumpkin spice on top.

I have enjoyed being able to put my twist on recipes to suit my lifestyle. This was fun to make and comforting to know I can still enjoy a PSL without the added preservatives. This recipe also has around 30 g of protein and 28.5 g of sugar compared to a Starbucks grande PSL which has about 14 g of protein and 50 g of sugar. Let me know if you try it out this fall season!

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To make:

2 shots espresso

1 cup of grass-fed milk

2-4 pasture-raised egg yolks

2-3 tbsp of organic pumpkin puree

1-2 tbsp of organic maple syrup

1 tsp of pure vanilla extract

1 tsp of organic pumpkin spice

2-4 tbsp of Great Lakes collagen powder

a pinch of ashwagandha