There are no milk frothing or other complicated steps involved in the preparation of this delicious, protein-packed concoction. There is also no pumpkin or spices added to this recipe, as most of the delicious flavor comes from the protein powder itself.
Chill the Coffee. Pour 4 oz espresso into a large cup (I used my frothing pitcher, you could also use a bar shaker). Add about 1 cup ice to the cup and mix vigorously for 10-15 seconds, or until the espresso is cold. Separate the coffee from the ice. Add the cold coffee to your blender. You may keep the ice to add it to your protein shake afterward or discard it. (This whole step is not necessary if the coffee is already cold)
Blending it All Together. Add 3/4 cup almond milk, 1/2 cup ice, 1/4 cup avocado, 2 scoops pumpkin spice whey, and 1 tsp coconut sugar to the blender container. Blend for 30-35 seconds at full speed or until very smooth.
Serve. Serve immediately in a large mug or shaker bottle. You may (or may not) add the ice from step 1 to your mug (as preferred, I personally did). Optional: Top with some whipped cream (You may use a piping bag) and sprinkle some pumpkin spice or ground cinnamon on top.
Store. May be stored in the fridge in a sealed container (like a mason jar) for up to 24 hours.
Nutrition Information was calculated without the use of any toppings, for the pumpkin spice latte version only.