Pumpkin Spice Latte Recipe – 1 Point +

Pumpkin Spice Latte

photo credit: heyhoneyimhome

Truly an amazing seasonal drink, this Pumpkin Spice Latte Recipe is a real treat at just 1 Points + per serving! Creamy, pumpkin-y and everything you’d expect, and it still has the whipped cream. I love the popular coffee shop version, but I’d rather save myself the $$ and the extra Points, as Starbucks’ Pumpkin Spice Latte Recipe has about 300 calories and 11 g of fat, making it 8 Points +. Yikes. This is a great drink to serve at your favorite fall holiday party, or to just enjoy yourself at anytime of the year!

Pumpkin Spice Latte Recipe

Treat yourself to a low calorie version of Starbucks Pumpkin Spice Latte, and indulge in the fabulous flavors of fall for just 1 Points +. It’s the perfect low calorie holiday latte recipe to enjoy this season!

Ingredients

  • 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
  • 3 tbsp canned pure pumpkin
  • 1 cup Unsweetened Vanilla Almond Breeze Almond Milk
  • 4 tbsp fat free liquid Coffee-mate creamer, Original flavor
  • 1 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract
  • 1/2 cup Fat Free Reddi-wip

Instructions

  1. Brew coffee.
  2. In a blender puree the canned pumpkin, Coffee-mate, Almond Breeze, pumpkin pie spice and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
  3. For each serving: Pour 1/2 cup of the pumpkin milk mixture into your coffee mug and 1 cup of brewed coffee.
  4. Top each cup with ¼ cup Reddi-wip.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is about 1 ½ cups
Each serving = 1 Points +

PER SERVING: 70 calories; 2 g fat; 3 g protein; 5 g carbohydrates; 1 g fiber


Comments

  1. I’m drinking this now. My goodness. I also added one packet f Splenda to the mixture as it was heating. I also didn’t use a blender because I hate washing dishes. Ha ha. It’s so good I am drinking the entire thing. :-) and tonight I’m making the cauliflower “fried rice.” It’s a LaaLoosh day!!

  2. Shopper_lady says:

    Made this tonight as an alternative to hot cocoa.  It was really good.  I added a packed of Splenda to my second cup just to make it a little sweeter.

  3. This looks delicious. Do you include the pumpkin puree in with the milk mixture when cooking it?

    • Anonymous says:

      The canned pumpkin gets added with the ingredients in the blender…I forgot to include that in the directions. Thanks for pointing that out! I’ve since corrected it :)

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