Cinnamon Rum Latte, Diabetic

I came up with this morning after experimenting with mary winecoff's lovely Recipe #263709 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:
- 15mins
- Serves:
- Units:
2
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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
- 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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