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​​SUGAR FREE PUMPKIN SPICE LATTE

Ahhhhhh Fall is in the air my friends. Can you feel it? What is not to love! Cozy sweaters, gorgeous leaves changing colors, trendy Fall boots, warm lattes with pumpkin spice (you know… PSL’s) and just about everything nice!
Even better news, is what if I told you that I have the most amazing pumpkin spice latte recipe for you today that is also sugar free. Well, it’s true.
Not only is this recipe absolutely delicious and easy to make but it is one of the healthiest ones you can find. You’d never guess this is a low carb sugar-free pumpkin spice latte.
Did you know most of the fancy lattes out there don’t even use real pumpkin? Since I am basically never impressed with all these mediocre lattes I knew I could make a homemade pumpkin spice latte that would taste even better than ones from the local coffee spots without all of the sugar.
Who’s coming over for a moment of PSL bliss?
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Ingredients
  

  • 3/4 cup unsweetened almond milk or coconut milk for nut-free
  • 2 tbsp heavy cream organic
  • 2 tbsp organic pumpkin puree BPA free can
  • 5-10 drops of NOW Real Food® Organic Monk Fruit Pumpkin Spice Sweetener depends on your level of sweetness
  • 1/4 tsp pure vanilla extract
  • 1/2 cup brewed strong coffee or 1/4 cup espresso, organic
  • 1 tbsp of NOW® Sports MCT oil optional – great option for those who are sipping on this all a.m.
  • Topping:
  • For Whipped Topping: 1 cup whipping cream with 1 tsp pure vanilla extract to make real whipped cream or use a sugar-free whipped cream brand for serving, optional
  • Dash of cinnamon for topping optional

Instructions
 

  • Microwave method: Stir together the almond milk, heavy cream, pumpkin puree, and pumpkin spice sweetener in a 12-ounce mug. Microwave for 45 to 60 seconds, until hot.
  • Stove-top method: Stir together the almond milk, heavy cream, pumpkin puree, and pumpkin spice sweetener in a small saucepan, until hot. Pour into a 12-ounce mug.
  • Add next the pure vanilla extract and MCT oil (if using). Use a milk frother to blend until the mixture is smooth and frothy, and everything is well blended.
  • Stir in the brewed coffee or espresso.
  • Top with a dollop of sugar free whipped cream and just a sprinkle of cinnamon (both optional).

Notes

Make a double or triple batch, the mixture will last for 2-3 days in the fridge. I also give the option of adding MCT oil for those who would like to sip on this all morning long and have it fill you up and help curb hunger.