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:
- 10mins
- Serves:
- Units:
1
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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
- 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.
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