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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!
Course Drinks
Cuisine American
Keyword DIY Coffee Syrups, DIY Starbucks Sugar Free, PSL, Sugar Free Pumpkin Spice Latte Syrup
Prep Time 5 minutes
Servings 4
Author Teresia

Ingredients

Ingredients

  • To make syrup:
  • 1 cup water
  • 1/2 cup Gentle Sweet*
  • 1/8 tsp. xantham gum
  • 3 tablespoons pure pumpkin puree*
  • 1/2 tsp cinnamon*
  • 1/4 tsp ginger*
  • 1 dash of ground nutmeg*
  • 1 dash of mineral salt - THM or celtic etc. important!
  • To make the Coffee Latte:
  • 8 oz strong high quality coffee* Cold Brew Works Great Here!
  • 1 1/2 tablespoons collagen protein powder* optional if it's a dessert drink
  • 2 tablespoons half and half or 2 tablespoons heavy cream FP or 2 tablespoons heavy cream (S)
  • 3/4 cup almond milk

Instructions

Instructions

For the Pumpkin Spice Syrup:

  1. Heat water to HOT in a saucepan and add sweetener. Stir till it dissolves (doesn't take long). Whisk in the xantham gum thoroughly.
  2. To this mixture add the pure pumpkin puree, and other ingredients.
  3. * (not pie filling)I used Libby's because I just like it best; I have not been satisfied with cheaper brands of pumpkin.
  4. 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:

  1. 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.
  2. Add in the almond milk.

    Whisk in the collagen or protein powder or use a frothier to blend together.

  3. 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.

Recipe Notes

*Other sweetener options: 1/4 cup Truvia or Pyure  Or 1/4 cup erythritol PLUS 1/8 tsp THM or KAL Organic powdered stevia

*Puree NOT pie filling -- I used Libby's pure pumpkin puree because I just like it best; I have not been satisfied with cheaper brands of pumpkin and even the organic kind won't taste like Libby's--which is sort of the standard.

*Make sure your dried spices and seasonings are as fresh as possible and ready for the fall baking season! :) 

If you want to use this as a snack on THM you need protein if it's a dessert then just leave it out.