I love to make sugar free syrups! They are so convenient to have on hand for company or unexpected guests, and the flavor is not really comparable to anything you can buy, if you can even find sugar free in most varieties! I originally created this Pumpkin Spice Latte Syrup last fall, as soon as I started making pancake syrups and found out how easy they are, but the addition of THM’s new Gentle Sweet has really kicked this recipe up a notch! So now, I’ve decided to move it over to my new blog and we are enjoying it so much! I consider the latte’s made with this syrup to be completely on par with the best coffee shop pumpkin spiced lattes that I’ve tried. Here’s a link to the other sugar free syrups that I have developed so far in case you want to check them out too! Peppermint Mocha and Salted Caramel Mocha are the two I have already published with more soon to come, if all goes as planned. I call this group the latte collection, but I have to admit as a pumpkin lover that this Pumpkin Spiced Latte is my current favorite! Happy fall y’all!
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To make syrup:
1 cup water
1/2 cup [eafl id=2173 name=”Gentle Sweet” text=”Gentle Sweet “](THM’s new sweetener)
*other sweetener option:
(or) 1/4 cup truvia
1/8 tsp. xantham gum
Heat water to HOT in a saucepan and add sweetener. Stir till it dissolves (doesn’t take long). Whisk in the xantham gum thoroughly.
To this mixture add:
3 tablespoons pure pumpkin puree (not pie filling)I used Libby’s because I just like it best; I have not been satisfied with cheaper brands of pumpkin.
1/2 tsp cinnamon
1/4 tsp ginger
1 dash of ground nutmeg
1 dash of [eafl id=2159 name=”THM Mineral Salt” text=”salt”] (important)
You may adjust the seasonings, of course, I wasn’t going for a heavy spice, I want to taste the sweet pumpkin. The extra sweetness here is to accommodate the strong coffee house coffees, so after making this initially you might find that you can lower the sweetener for home use. It will keep in the fridge for at least a week, I suspect.
To make the coffee drink:
Add to the hot coffee and stir well:
1 or 2 tablespoon THM Protein powder or other plain on plan whey protein powder – I used 2 tblsp
Or you can use 1 1/2 tablespoon collagen protein powder
Measure 1/4 cup of this syrup and about 1 tablespoon of cream per 8 oz of coffee. I really recommend topping this with whipping cream and drizzling just a little more over the top for even more flavor. It needs to be refrigerated for most of the time.