Skinny Fall Iced Pumpkin Spiced Latte
Skinny fall iced pumpkin latte
Fall is here but it is still blistering hot out. So to blend fall and summer this Skinny Fall Iced Pumpkin Latte is the way to go. Still need a cold brew to jump start your morning when the high for the day is in the 90s. Really cold brews are delicious and really should stay around for as long as possible. Unlike most other places in the US, we can keep drinking cold coffees pretty much year round in Miami. Still the weather isn’t changing just yet so hold on to the last little bit of summer and keeping the calories low with this decadent skinny fall iced pumpkin spiced latte. Lattes are also more milk based. Making this a skinnier version by using 2% milk instead of whole milk. You can also swap our the dairy for a nut milk. This skinny fall iced pumpkin latte will have you feeling energized and ready for the day.
Don’t you find it funny how Starbucks completely changed the game for coffee. Before it was pretty simple. You would have your coffee black, with half and half, or milk. Nothing really creative or much to think about. Now though you can have your coffee a million different ways. This also means the more flavor the more options and the more options with all these flavors and additions can mean calories. No one wants the added on calories, especially with the holidays approaching as well. Keep off the calories but still enjoy a delicious seasonal brew.
Lucky for you I have created this skinny version of your favorite fall pumpkin spiced latte. Cheers to a less caloric yet delicious start to a fall morning.
Skinny Fall Pumpkin Spiced Latte
- 2 TBLS Canned Pumpkin Puree
- 1 tsp Ground Cinnamon plus extra for garnish
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Allspice
- A Pinch of Nutmeg
- 1 TBLS Maple Syrup
- 1 TBLS Sugar
- 1 Cup 2% Milk or Nut Milk
- 1/2 Cup Ice
- Whipped Cream Optional
- 1 Cup Pre-made coffee cooled
1. In a blender, blend together the milk and ice. Once blended place in the freezer while you prepare the pumpkin spice mixture.
2. Using the blender again add in the spices and pumpkin puree. It helps to add a splash or 2 of water to blend this easily. Blend until smooth. Add in the maple syrup and sugar. Blend again for a few seconds.
3. To assemble place the pumpkin puree in the bottom of 2 glasses. Add in the half of the ice cold milk mixture. Pour in the coffee into each serving. Garnish a dollop of whipped cream and cinnamon if desired.
Serve and enjoy!