I have always been a huge fan of Pumpkin Spice Lattes this time of year. But let’s face it – these can be super pricey at the coffee shop! Not to mention, my husband and I have needed to cut out many of our guilty pleasures now that we are hanging on to a tight budget.
Since I have been sticking to my freezer and pantry challenge, I searched around to see what I had on hand to make my own. I was super impressed with how these turned out so I thought I’d share the recipe with you. You can substitute any type of milk you prefer (whole, 1% etc) and use sugar instead of splenda to suit your taste. My goal here was to make mine a low fat, lighter version. The recipe makes two servings…so be sure to share one with your spouse or a friend!
I combined 2 cups skim milk, 2 tablespoons pumpkin puree, 1 teaspoon pumpkin pie spice, 2 tablespoons vanilla extract and 3 splenda packets in blender. Once well blended I poured the mixture into a saucepan to heat using a wire whisk to whip the mixture while warming.
Then I brewed a strong cup of coffee with the Keurig (you could use espresso here if you choose). I split the cup of strongly brewed coffee into two mugs and topped each with the milk mixture. I again used my small wire whisk to whip til frothy. I topped each with a small spray of light whipped cream and a sprinkle of pumpkin pie spice.
Sooooo easy and soooo yummy!
