Cinnamon Rum Latte, Diabetic
photo by Outta Here
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
-
SYRUP
- 177.44 ml Splenda sugar substitute
- 3.69 ml cornstarch (up to 1 tsp depending on how thick you want it)
- 4.92 ml cinnamon
- 118.29 ml water
- 7.39 ml Malibu rum (coconut flavored rum)
- 4.92 ml lemon juice
-
LATTE
- 226.79-283.49 g hot fresh coffee (brewed to your liking)
- 28.34 g syrup
- skim milk
- cinnamon, for sprinkling
directions
- Place all dry syrup ingredients in a saucepan and wisk to incorporate.
- Add the water, rum and lemon juice and wisk again.
- Heat till thickened while whisking and remove from heat shortly after it begins to bubble.
- When syrup is made add 1 oz (or to taste) to your cup.
- Add coffee and mix.
- Add milk to taste and stir or froth milk for top.
- Enjoy.
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