photo credit: heyhoneyimhome
Truly an amazing seasonal drink, this Pumpkin Spice Latte Recipe is a real treat at just 1 Point 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 Point. 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
- Brew coffee.
- 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.
- For each serving: Pour 1/2 cup of the pumpkin milk mixture into your coffee mug and 1 cup of brewed coffee.
- 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 Point
PER SERVING: 70 calories; 2 g fat; 3 g protein; 5 g carbohydrates; 1 g fiber
4 Comments
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!!
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.
This looks delicious. Do you include the pumpkin puree in with the milk mixture when cooking it?
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 :)