How do you drink your coffee during Whole 30? This is one of the questions I get asked the most. And hey, I get it, I love all the sweetened creamers too! I really thought that I wouldn’t/couldn’t enjoy coffee without them. But the truth is, I discovered that I love the flavor of coffee itself. A lot of the time I drink it black or with a splash of Nutpods, but sometimes I like to change it up. This pumpkin spiced coffee is the perfect way to enjoy a frothy and flavorful cup of joe.
I always add a scoop of collagen to my coffee, I do this for the health benefits but also because it makes it so frothy! I love plain collagen or the Vanilla Collagen Creamer from Vital Proteins goes well in this pumpkin spiced coffee too. The French Vanilla Nutpods creamer is the only creamer that I use anymore. It has changed how I drink my coffee. I don’t even add sweetener anymore, which is mind-blowing to me. They have other flavors, even a pumpkin spice one, but the vanilla is still my OG.
I add in actual pumpkin puree to this pumpkin spiced coffee, which might sound weird but trust me, it’s so good. It’s just enough to add the pumpkin flavor but also helps make it so decadent and creamy. The pumpkin pie spice is kind of a must because it brings it all together. You can find this blend at any grocery store, but you can also make your own blend with cinnamon, nutmeg, ginger and cloves.
If I am feeling a little extra fancy that morning, I love to add in a small teaspoon of 4th & Heart Vanilla Bean Ghee. It is not cheap, but I only use a little of it at a time, so it lasts forever. The blender is my preferred method for this recipe, but I also use my immersion blender in a large glass. If you use an immersion blender, just make sure that it is deep enough so the coffee doesn’t fly everywhere. Been there, done that.
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Whole 30 Pumpkin Spiced Coffee
- Add all the ingredients into the blender (except cinnamon) and blend until smooth and creamy
- Pour into glasses and top with cinnamon