Practice your barista skills with this Protein Pumpkin Cream Cold Brew and Cold Foam – it’s what PSL dreams are made of. Step aside Starbucks – while this one’s on their newest fall menu, one sip and you’d be shocked to find out it’s got 31 grams of protein and only 10 grams of sugar (or less if you’re using sugar-free pumpkin spice coffee syrup). That’s far from what you’d find in the pricey Starbuck’s version. And since it’s not quite sweater weather, this iced version is the perfect way to boost energy for a tough workout.
[RECIPE]
Makes 1 serving
Ingredients:
- 1-2 tablespoons instant coffee combined with 4-8 ounces cold water OR 4-8 ounces cold brew coffee
- 1 scoop vanilla NitraFlex 100% whey protein powder
- 1-2 tablespoons sugar free or regular pumpkin spice coffee syrup
- 1/2 cup cold fat-free milk of choice
- ¼ cup half n half or heavy cream
- Pumpkin spice seasoning (optional)
Instructions:
Combine protein powder, milk, pumpkin spice syrup, and half and half in a shaker cup or jar. Blend the mixture with a milk frother, small whisk, or simply shake well in a shaker cup with lid. Set aside.
Pour 1 cup of cold brew coffee in a large glass over ice. Top with the cold cream cold brew foam; sprinkle with pumpkin spice seasoning before serving. Enjoy!
Tip: Make your pumpkin cream foam in advance by combining 1/2 cup half n half or cream, 1 cup milk, 2-4 tablespoons pumpkin syrup, and 2 scoops protein powder. MIx well. Store in the fridge. Makes 2-3 servings. Froth with a milk frother before serving.
Nutrition Facts:
calories 268, 31g protein, 13g carbohydrates, 1g fiber, 10g sugar, 9g Fat
