In a small saucepan boil the water. I recommend boiling a cup or so of water so that it's easy to portion out with a tablespoon.

While the water is boiling, add the espresso powder to a stand mixer with the whisk attachment.

Pour the water directly over the coffee, and then add the coconut sugar, pumpkin puree and collagen if using.

Whisk on high for 4-5 minutes until the coffee mixer starts to look like whipped cream. 

In the meantime, prepare a glass or jar of milk over ice.

Spoon the whipped coffee over the milk, sprinkle extra pumpkin pie spice on top, mix together with a spoon or straw and enjoy!