Pumpkin Spice Latte

One for your holiday (or anytime) fix. You can freeze the leftover canned pumpkin in ice cube trays. Dump frozen cubes into a ziplock freezer bag for future use.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 3  tablespoons canned pumpkin (not pumpkin pie filling)
• 1  cup 2% low-fat milk
• 1  tablespoon Splenda sugar substitute (can use granulated sugar) or 1  tablespoon  other sugar substitute (can use granulated sugar)
• 1  teaspoon vanilla (or vanilla syrup and skip the Splenda)
• 1⁄2 teaspoon pumpkin pie spice (or 1/4 teaspoon ground cinnamon 1/8 teaspoon cloves 1/8 teaspoon nutmeg, tiny pinch of ginger)
• 1⁄2 cup  hot extra strong coffee (double strength)

Directions

1. In a small saucepan, whisk pumpkin into milk. Add sugar substitute, vanilla and pumpkin pie spice. Heat gently, stirring occasionally, just until steaming and foam begins to appear. Pour mixture into a tall mug; add coffee.