Cinnamon Rum Latte, Diabetic

I came up with this morning after experimenting with mary winecoff's lovely Cinnamon Rum Syrup to see if I could make it sugar free. Wow, it's good! Time to make will be much less for subsequent cups when the syrup is pre-made.

• Ready In: 15 mins
• Serves: 1

Ingredients

• SYRUP

• 3⁄4 cup Splenda sugar substitute
• 3⁄4 teaspoon cornstarch (up to 1 tsp depending on how thick you want it)
• 1  teaspoon cinnamon
• 1⁄2 cup water
• 1 1⁄2 teaspoons Malibu rum (coconut flavored rum)
• 1  teaspoon lemon juice

• LATTE

• 8 -10  ounces  hot fresh coffee (brewed to your liking)
• 1  ounce  syrup
•  skim milk
•  cinnamon, for sprinkling

Directions

1. Place all dry syrup ingredients in a saucepan and wisk to incorporate.
2. Add the water, rum and lemon juice and wisk again.
3. Heat till thickened while whisking and remove from heat shortly after it begins to bubble.
4. When syrup is made add 1 oz (or to taste) to your cup.
5. Add coffee and mix.
6. Add milk to taste and stir or froth milk for top.
7. Enjoy.