I had a teeny tiny bit of pumpkin puree left over from the Baked Mini Buttermilk Pumpkin Doughnuts with Brown Butter-Maple Glaze I made yesterday, so I thought I'd whip up a quick Skinny Pumpkin Latte to have with a doughnut or three. A skinny beverage to go with a not-so-skinny treat. It's all about balance.
Skinny Pumpkin Latte
For the Pumpkin Spice Syrup:
2 cups water
2 cups sugar
3 cinnamon sticks
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 whole nutmeg
For the Skinny Pumpkin Latte:
1 shot of strong hot coffee, about 30ml
3/4 cup low fat milk
1 tablespoon pumpkin puree
1 tablespoon Pumpkin Spice Syrup (or to taste)
Pumpkin pie spice for sprinkling
Make the Pumpkin Spice Syrup:
Put the water and sugar into a medium saucepan and bring to boil. Once the sugar has dissolved add the spices and simmer the mixture for about 10 - 15 minutes. Remove from the heat and strain through a fine mesh strainer. Leave to cool, then pour into a bottle and chill in the refrigerator. This will make lots of syrup for lots of future pumpkin lattes. Gotta love that.
Make the Skinny Pumpkin Latte:Pour the hot coffee into your favourite mug. Add the pumpkin puree and Pumpkin Spice Syrup and mix well.
Use a milk frother to heat and froth the milk (or heat the milk to scalding point in a small pan). Pour the hot milk over the coffee mixture and sprinkle with pumpkin pie spice.