Spiced Maple Pecan Collagen Latte

A rich, warming autumn coffee with notes of toasted pecan, maple, and cinnamon.

Prep Time: 5 minutes

Servings: 1

Ingredients

• 1 scoop HeLa Pure Marine Collagen

• 1-2 shots brewed espresso (or 1/2 cup strong hot brewed coffee)

• 3/4 cup milk of choice (oat, almond, or whole milk froth best)

• 1 tbsp pure maple syrup

• 1/4 tsp pecan extract (or vanilla extract)

• 1/4 tsp ground cinnamon

• Pinch of ground nutmeg

• Pinch of sea salt

Instructions

1. Build the Coffee Base: Brew your espresso or strong coffee directly into your favorite mug. Add the maple syrup, pecan extract, cinnamon, nutmeg, and sea salt. Stir well to combine.

2. Blend in the Collagen: Add 1 scoop of HeLa Marine Collagen to the hot espresso mixture. Use the HeLa frother (or a spoon) to blend until fully dissolved and smooth.

3. Froth the Milk: Heat your milk and froth using a handheld frother or steam wand until warm and creamy with a layer of foam.

4. Assemble & Serve: Slowly pour the warm frothed milk over the coffee mixture. Top with a light dash of cinnamon or nutmeg.

Tip: If you prefer an Iced Maple Pecan Latte, dissolve the collagen and spices into the warm espresso first, let it cool for 1–2 minutes, and then pour over ice with cold milk.