• In a 10 ounce coffee mug, add the pumpkin puree and, if using, add the optional items: collagen powder and/or stevia.
• Make the double espresso. Either put the cup with pumpkin under the Nespresso drip nozzle or make instant espresso and add the hot liquid to the mug with pumpkin puree. Use a hand frother or a small whisk to combine the espresso and pumpkin puree. This should liquefy the pumpkin and collagen (if adding).
• To froth and warm the creamer, add the nutpods, and a dash of each the cinnamon and pumpkin pie spice to the Nespresso Aerocchino Frother. Press the on button once or until the light turns red for hot. Another option is to warm the creamer with spices on the stove top or microwave and use a hand frother or small whisk to whisk the creamer until you reach desired foaminess. Adding the spices to the creamer adds flavor to the foam so when you drink the beverage, you get a gentle, unexpected spice and sweetness.
• Pour the warmed, spiced, and frothed creamer into the pumpkin espresso, If you'd like, add a dash each of the cinnamon and pumpkin spice to the top of the foam. Enjoy!

Notes:

• You may use any creamer you desire. I prefer Nutpods because they are dairy free and get a good amount of foam when frothed due to the gellan gum on the ingredient list. I get the same results with 1/2 & 1/2 dairy creamers due to the increased proteins and water from cow's milk. Using clean Almond or Coconut milks result with barely any foam as they do not contain gellan gum. It is this ingredient that binds with the calcium and through chemistry magic creates stronger proteins and a more sustainable foam.
• For Whole30, do not use the optional stevia or dairy based creamers. Be sure to read the ingredients list on non dairy creamers as they often include additives that are not allowed on Whole30.
• If you only want a single shot espresso, cut all ingredients (except collagen) in half.