Pumpkin Spice Latte

Welcome to the perfect autumn indulgence without the guilt! I'm Myra from Low Carb Love, and today I'll be guiding you through the creation of a low-carb version of the beloved Pumpkin Spice Latte. With the flavor of Starbucks' seasonal favorite but only a fraction of the carbs, this healthier alternative is sure to satisfy your cravings. Let's embrace the essence of fall with a drink that's as comforting as it is low in carbs.

Ingredients:

- Full-fat coconut cream – 1 can

- Sugar-free maple syrup – as desired (for sweetness)

- Almond milk – to desired quantity for the latte

- Pumpkin purée (not pumpkin pie mix) – as needed for flavor

- Pumpkin pie spice – to taste

- Vanilla extract – a dash

- Strong coffee – 1/2 cup

- Ice cubes – as needed

- Dairy-free almond milk whipped cream – for garnish

- Ground cinnamon – for garnish

Instructions:

1. Begin by making your condensed milk. In a saucepan, combine full-fat coconut cream with sugar-free maple syrup. Bring to a quick boil, then reduce heat to a simmer. Allow cooking for about 30-45 minutes until it thickens, stirring occasionally. Once done, set it aside to cool—it will thicken further as it cools.

2. In a separate container, combine the almond milk with pumpkin puree, pumpkin pie spice, and a dash of vanilla extract. Whisk together until well-mixed. This could also be blended or frothed to achieve a smoother consistency.

3. Prepare your coffee—make sure it's strong to stand up to the flavors of pumpkin and spice.

4. In a serving glass, start by adding ice cubes to fill 1/3 of the glass. Pour in the half cup of strong coffee, followed by the pumpkin-almond milk mixture.

5. Add two tablespoons (or to taste) of your homemade dairy-free condensed milk to the glass. Stir well to combine all the flavors.

6. Top your latte with dairy-free almond milk whipped cream and a sprinkle of ground cinnamon for the classic Pumpkin Spice Latte touch.

7. Enjoy your homemade low-carb Pumpkin Spice Latte!

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Prep Time: 5 minutes

Cook Time: 45 minutes (for the condensed milk, the latte assembly itself is quick)

Total Time: 50 minutes

Servings: 1 latte

Equipment:

- Saucepan

- Whisk or frother

- Measuring spoons

- Serving glass

Cooking Tips:

- For the condensed milk, keep an eye on it as it simmers to ensure it doesn't burn.

- Make sure to purchase pure pumpkin purée, not pumpkin pie mix, to control the sugar and carb content.

- Adjust the sweetness of the latte with the quantity of sugar-free maple syrup used in the condensed milk according to your taste.

- The latte can be made hot by warming the almond milk mixture before adding it to the coffee.

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This delightful recipe credits to Myra from Low Carb Love. Explore more low-carb treasures on her YouTube channel at https://www.youtube.com/@LowCarbLove.

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Pumpkin Pie Coffee