Stevia Syrups Have Arrived!!

I have been waiting for stevia syrups to replace the Splenda-sweetened syrups I'd been using in my coffee and almond drink lattes.  I haven't had many latts this summer because we finished up the syrups on hand, and I didn't want to order more, even if they were yummy.  I was also getting Splenda in my Joint Juice for a few months last fall, and quit Joint Juice for that reason, and take my glucosamin and chondrointin in tablet form.    I've also found a stevia maple-flavored syrup, which is still in transit, so I haven't tried it yet, it's traveling with Richard's stevia cherry-flavoring for his "cola" products.

I am sipping on my first Stevia Chocolate Raspberry (Almond) Latte at the moment, and I have to say... not bad!  I am really hoping that Sweet leaf or Now or someone will come up with a Stevia pumpkin flavoring as fall and winter approach.  That will be Heavenly!

Recipe: Sugar-Free Pumpkin or Mocha Latte

This recipe uses a product that has sucralose (Splenda) in it, but it is a small enough amount that it doesn't negatively effect my digestive system.  I look forward to the day when this syrup and the chocolate syrup (for mochas) are made with stevia instead.  For now, though, this will suffice as a treat drink.

Sugar-Free Pumpkin or Mocha Latte with Almond Breeze

1 shot espresso or 1/2 c. very strong coffee (can be decaffeinated too)
3/4 c. unsweetened Almond Breeze, either vanilla or plain
2 TBS (adjusted to your taste) Torani Sugar-Free Pumpkin Pie or Chocolate syrup

Create your espresso or coffee with the method you have available.  Stir in the syrup.  Froth and warm the Almond Breeze, and stir into the coffee mixture. Enjoy!


Serves 1