Happy Friday Everyone!!!!
I am so excited to share with you some exciting news that I got this week, plus I finally re-created the Pumpkin Spice Latte. Woohoo!! So what would you like to hear first?
I have to share this with you my exciting news first. Have you checked out this months Health Magazine?
See the chapter ” Lose 15, 25, 50 lbs Without Dieting” on page 43? Guess who is in there? Me!!
Remember when I was telling you in July about my hell travel trip back from Europe and I got stuck in NJ and I was freaking out? I pretty much had an anxiety attack while standing in line at the United airline ticket counter. The man reason of the freak out was because I had the Photo shoot the next day. I was so excited that I didn’t want to miss the opportunity to be in a magazine. I will tell you the photo in the magazine does not look like me, at all. They had a make-up artist come to my house to do my hair and make-up. She caked it on. You wouldn’t even know I had a slight sun tan. But it’s still me! I wanted to share this with you sooner, but in case it didn’t go through, I didn’t want to jinx myself. I really can’t believe it!!! Oh and that’s my girl Samantha with me!!
Now the moment you have been waiting for, my Pumpkin Spice Latte. I have been asked for about a month to re-create this drink and after trial and error, I finally created it!! I made this drink about 5 times until I perfected it. My biggest error was the coffee. Either it was too much, not sweet enough or plain old nasty tasting. Just look at my trial sheet.
This drink tastes simply wonderful. Not to spicy and not to strong of a coffee flavor. I’m really happy with the outcome. The only thing is, that there is some spice and pumpkin that settles to the bottom. I think I would recommend placing it in a blender to really make it light and frothy, so none of the ingredients settle.
I found the main key thing to making this drink is once you make the pumpkin milk mixture to add the coffee to it and taste it. This is where you can determine if you need to add more sugar or not.
This recipe makes 1 1/2 cups of pumpkiny goodness. This will be wonderful drink on a chilly morning. For me it’s in the 90’s, so I’ll be sticking to my Pumpkin Frappe for a while, but I will be sure to make this when the weather cools. I kind of can’t wait for that. It’s suppose to be near 100 this whole weekend and I”m ready for fall fun!!
- 1 cup non-fat milk
- 2 Tbsp. pumpkin, canned
- ½ tsp. vanilla extract
- ½ tsp. pumpkin spice
- ½ tsp. stevia
- ½ cup coffee brewed
- In a small sauce pan, over low heat, add milk, pumpkin, vanilla extract, pumpkin spice and stevia. Whisk together, until milk is warmed and no lumps remain.
- Add your coffee to the sauce pan, and whisk until combined. Test it to see if you need to add more sugar. Pour into a coffee mug. Enjoy!
Even though it’s time for bed, you know I have fun doing my comparisons.
Starbucks Pumpkin Spice Latte, Grande (16oz), non-fat milk, no whip: Calories: 260, Fat: 0, Cholesterol: 0, Sodium: 210, Carbs: 50, Fiber: 0, Sugar: 48, Protein: 14
PB&P Pumpkin Spice Latte: Calories: 101.4, Fat: .05, Cholesterol: 4.9, Sodium: 128, Potassium: 409.8, Carbs: 14.3, Fiber: 1.3, Sugar: 13.2, Protein: 8.9
Check it out!!! Look at the carbs and sugar difference! This makes me love my drink all the more!!
Remember the key thing to making the latte is to keep whisking the drink while your warming it in the pan, don’t burn the milk and add the coffee into the milk mixture to see if you need to add more sugar. Everybody’s sweetness level is different.
Time for bed, it’ is way past my bedtime!! Good night!
Have a great weekend!!!