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