Name: Pumpkin Spice Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving(s)
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)

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Recipe by gailanng

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Pumpkin Spice Latte created by Outta Here

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:

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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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RECIPE MADE WITH LOVE BY

@gailanng

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@gailanng

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"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."

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photo by Outta Here

12/18/2012

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review by Outta Here

12/18/2012

Tastes great and cheaper than Starbucks, but found it to be bit too thick, especially near the bottom of the cup. Maybe it would be better with 2 tablespoons pumpkin? Or strain out the solids after heating?

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creation by gailanng

10/3/2012

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.