Happy Thanksgiving Everyone. I hope you all have a wonderfully, delicious day!
Have you tried my skinny remake yet? It tastes pretty darn good. It’s smooth, sweet-yet-spicy flavor is the perfect treat, this time of year. No fancy equipment needed either. If you’ve got a blender or wire whisk you can whip up this dreamy, hot drink. The skinny for 1 latte, 69 calories, 1g fat and 2 Blue WW Freestyle SmartPoints. Make a steaming cup, sit back and enjoy!
Prep Time: 10 minutes
Ingredients for Pumpkin Latte:
½ cup fat-free milk
½ tablespoon canned pumpkin, see storage tips
1 package sugar substitute, such as Stevia or Splenda or 1½ teaspoon sugar, if desired
½ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice, plus more to garnish
½ cup of strong brewed hot coffee
Ingredients for Topping:
2 tablespoons light or fat-free whipped cream
Dash of pumpkin pie spice or cinnamon
1. In a saucepan, whisk together milk, pumpkin, sugar substitute and cook on medium heat, stirring until steaming. Remove from heat, stir in vanilla 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 the hot coffee on top. Top with 2 tablespoons whipped cream and sprinkle with a little pumpkin pie spice or cinnamon on top.
3. Drink immediately.
Makes 1 serving
Starbucks Pumpkin Spice Latte is super popular this time of year. It’s the company’s most popular seasonal beverage of all time, having purchased more than 200 million beverages since it was first introduced in 2003.
Since creating this recipe, I bought an inexpensive hand held electric milk frother. I now use mine all the time. 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
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’s a couple things to avoid freezer burn: Use zip-lock bags 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 2-Blue (with or without light whipped cream)
WW SmartPoints 2-Green (without 2 tablespoons light whipped cream)
WW SmartPoints 3-Green (with 2 tablespoons light whipped cream)
WW POINTS PLUS 1 (without the 2 tablespoons light whipped cream)
WW POINTS PLUS 2 (includes 2 tablespoons light whipped cream)
|SKINNY FACTS: for 1 skinny pumpkin latte with 2 tablespoons light whipped cream
69 calories, 1g fat, 1g sat. fat, 5g protein, 9g carbs, 1g fiber, 67mg sodium, 8g sugar
FACTS: for Freestyle SmartPoints