It’s my newest version of this popular fall coffee house drink and its absolute yumminess! Happily so low in calories, low fat, dairy-free, and sugar-free! I know you’ll want to make it often. Each drink has just 50 calories, 3 grams of fat, and only 1 Blue WW Freestyle SmartPoints and 1 Green.
Prep Time: 10 minutes
Ingredients for Pumpkin Latte:
⅔ cup unsweetened vanilla almond or coconut milk, I used Blue Diamond unsweetened vanilla almond coconut milk, see shopping tips
1½ tablespoons canned pumpkin, see storage tips
1 package sugar substitute, such as Stevia or Splenda
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
½ cup strong brewed hot coffee, I use vanilla or hazelnut K-cup, make your favorite
Ingredients for Topping:
Dash of pumpkin pie spice or cinnamon
1. In a saucepan, using a whisk, mix together almond milk, pumpkin, sugar substitute and heat on medium heat, stirring constantly, until steaming. Remove from heat, stir in vanilla extract and pumpkin pie spice. Transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it. Just whisk the mixture continuously with a wire whisk until foamy.
2. Pour into a large mug. Add hot coffee on top. Sprinkle with a dash of pumpkin pie spice or cinnamon, if desired.
3. Drink immediately.
Makes 1 serving. Each serving, 1½ cups.
Since creating this recipe, I bought an inexpensive handheld electric milk frother. I now use it all the time. And not just for this latte but for all my coffee and tea lattes. There are many brands to buy at Amazon, Target, Bed Bath and Beyond and such. I bought mine on Amazon. It cost only $8.99. Here’s the link to the Bonsenkitchen Electric Milk Frother, Automatic Milk Foam Maker. https://amzn.to/2KTfPah
I found a can of coconut whipped topping at Trader Joe’s. It dairy-free and low sugar. Two tablespoons have just 15 calories and ½ gram of sugar. Top your latte with this topping, if desired.
Transfer canned pumpkin from an opened can into a refrigerator-safe container that is not made of metal. Seal the container tightly either with its own lid or with plastic wrap. Store the container in the refrigerator. Use within five days. Discard any remaining leftover canned pumpkin after five days in the refrigerator.
You can freeze leftover canned pumpkin. Here are a couple of things to avoid freezer burn: Use a zip-lock bag made for freezing. After filling the bag try to remove as much air as possible. If you use a container make sure to only fill it ¾ full and cover it with wax paper or plastic wrap before adding the lid. Pumpkin has a lot of water so it will expand when frozen.
WW Freestyle SmartPoints 1-Blue
WW SmartPoints 1-Green
WW POINTS PLUS 1
|SKINNY FACTS: for 1 serving
50 calories, 3g fat, 1g sat. fat, 24mg chol, 2g protein, 5g carbs, 2g fiber, 84mg sod, 2g sugar
|FACTS: for Freestyle SmartPoints
30 calories, 1g sat. fat, 1g protein, 0g sugar