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 right after 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. For more of these wonderful sugar free coffee drinks check out my Sugar Free Coffee House Syrups. 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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Sugar Free Pumpkin Spice Latte Syrup
Sugar Free Pumpkin Spice Latte Syrup takes PSL's to a new level by making them a healthy tasty treat for fall or anytime!
To make syrup:
1 cup water
1/2 cup Gentle Sweet OR *other sweetener option: 1/4 cup Truvia or Pyure
1/8 tsp. xantham gum
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 THM Mineral Salt (important)
To make the Coffee Latte:
8 oz strong high quality coffee
1 or 2 tablespoon THM Protein powder or other plain on plan whey protein powder
Or I use 1 1/2 tablespoon collagen protein powder
2 tablespoons half and half (FP) or 2 tablespoons heavy cream (S)
For the Pumpkin Spice Syrup:
- 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 the pure pumpkin puree, and other ingredients.
- * (not pie filling)I used Libby's because I just like it best; I have not been satisfied with cheaper brands of pumpkin.
- 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.
For the Latte:
Measure 1/4 cup of this syrup and about 1 tablespoon of cream (S) or 2 tablespoons half and half per 8 oz of strong high-quality coffee.
Whisk in the collagen or protein powder or use a frothier to blend together.
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.