Pumpkin Spice Latte

Like the majority of America, I freak out when Starbucks brings out the pumpkin spice latte for the season. I have been trying to stay away this year, not due to the $4 cup (because it's worth every cent), but because I learned even the nonfat has a whopping 52 carbs (for the grande, because who gets a tall?). I saw this recipe and knew I had to make it. I made it with splenda to cut the sugar and I can't even tell. I even went and bought the light whipped cream for the top! And the added bonus is that this is a great way to use the remainder of a can of pumpkin after another recipe.

for the syrup:

1/3 cup pumpkin puree

1 cup Splenda

1/2 tsp vanilla

1 1/4 cups water

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep from burning. Let mixture cook until it becomes syrupy and begins to coat the spoon, about 10-15 minutes. Remove from heat. Refrigerate in an airtight container to keep.

To make the latte:

Place 2 Tbsp pumpkin spice syrup in a coffee mug of milk (about 3-4 full of milk). Heat in the microwave for a minute and a half to two minutes. Whisk the pumpkin milk mixture really fast for a minute in order to blend it and make a slight bit of froth on the top. Pour in a larger or travel mug (or you could have made this is a big mug if you will be drinking it at home, just fill it 2/3 way). Pour expresso or really strong coffee over the top and then put whipped cream on top. Sprinkly a little bit of nutmeg over it and enjoy!