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Now while I love a good pumpkin spice treat, sometimes I just want something seasonally festive that isn’t. Enter: Spiced Caramel Cappuccino. This is not only delicious, but it literally takes seconds to whip up.
The hardest part of the entire recipe is waiting patiently for your coffee to brew. Patience is always hard when you’re talking coffee.
For you fancy coffee buffs out there, you can make this a genuine cappuccino if you’d like by using a shot of espresso. However, to make this a super simple morning meal option, I opt to just make a pot of strong coffee and roll with it. With eight kids at home, that’s the only way it’s going to happen around here.
And I really like that not only is it delicious, but it’s nourishing as well, thanks to the collagen (and optional healthy fats). This recipe can be a THM FP, a Deep S, or suit Paleo and Keto diets. I love how deliciously versatile it is. Be sure to check out the other THM goodies we’ve got on the blog.
You Can Make Your Cappuccino Drink At Home
I like to start with a dark roast Kona coffee, but that’s just personal preference. Use whatever you’ve got on hand!
Now here’s where you can get creative if you’d like. You can stir Apple Pie Spice right into the coffee grounds before brewing your coffee, or you can wait and just add it to your cup later.
We’ve started adding it to the grounds because it won’t separate later (although, honestly, the drink rarely lasts long enough for that to happen!).
Once you’ve got your nice, strong coffee brewed, pour some into your blender. If you didn’t spice it up before brewing, add in your Apple Pie Spice. Pour in your half and half (or heavy whipping cream), collagen for protein and health, a doonk of stevia, and your caramel extract flavor.
An alternative to half-and-half here is to use 1-1.5 tsp of grass-fed butter or ghee and the tiniest splash of MCT oil. If you do this, you’re in Deep S territory here and it’s taking this drink to a whole new level of nourishing. And taste. Be prepared.
And bonus: the butter and MCT oil actually whip up beautifully with the collagen and isn’t too heavy or greasy, but rather creamy and rich and satisfying.
Once it’s all in your blender, turn it on for 10-12 seconds. It will get all foamy and when you pour it into a glass, it will look like a professionally made coffee drink with a layer of lightly foamed milk — just way more simple for the mom on the go in the morning.
If you have an immersion blender (I have this one), you can make it all right in your mug and cut back on dishes (always a win).
Hints of fall make this simple blender cappuccino not only nourishing to your body, but downright delicious.
- 8 oz coffee
- .5-2 tsp Apple Pie Spice* see notes in instructions
- 1/4 tsp caramel extract
- 1-2 doonks stevia extract powder to taste
- 1.5 TB collagen powder
- 1 pinch pink salt optional
- 2 TB Half and Half** see variations below
*If you are adding the Apple Pie Spice to your coffee grounds, use 2 tsp for a full pot or 1 tsp for a half of a pot. If you are adding it to the coffee after it's brewed, I like a 1/2 tsp for an 8 oz cup.
**With 2TB or less of half and half, this is a THM FP recipe. If you'd like to make it a Deep S or Keto treat, use grass-fed butter or ghee and MCT oil instead (I use 1/5 tsp butter and a splash of MCT). If you're a Paleo follower, use ghee not butter, or leave it out altogether and increase MCT oil amount. Also for Paleo, use an approved extract.