 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
One for your holiday (or anytime) fix. You can freeze the leftover canned pumpkin in ice cube trays. Dump frozen cubes into a ziplock freezer bag for future use. Ingredients:
3 tablespoons canned pumpkin (not pumpkin pie filling) |
1 cup 2% low-fat milk |
1 tablespoon splenda sugar substitute (can use granulated sugar) or 1 tablespoon other sugar substitute (can use granulated sugar) |
1 teaspoon vanilla (or vanilla syrup and skip the splenda) |
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon ground cinnamon 1/8 teaspoon cloves 1/8 teaspoon nutmeg, tiny pinch of ginger) |
1/2 cup hot extra strong coffee (double strength) |
Directions:
1. In a small saucepan, whisk pumpkin into milk. Add sugar substitute, vanilla and pumpkin pie spice. Heat gently, stirring occasionally, just until steaming and foam begins to appear. Pour mixture into a tall mug; add coffee.
|
|