Low Carb Pumpkin Latte

Serves 2

Whipping pumpkin into a latte makes the ultimate seasonal coffee experience. Thick and rich, you'll love savoring every sip.

Ingredients:
3 tablespoons cooked or canned pumpkin (not pumpkin pie filling)
1 cup heavy cream or half-and-half
2 to 3 tablespoons pumpkin pie sugar-free syrup (like DaVinci)
1/4 teaspoon ground cinnamon
1/3 cup freshly brewed espresso or 1/2 cup strong coffee

Directions:
1. In a small saucepan over medium heat, heat the cream with the pumpkin until it combines, then add sugar-free syrup and cinnamon. Continue to heat, stirring continually, until hot and steamy.

2. Carefully pour pumpkin mixture into a blender, place lid on blender and then hold a towel over the top (in case hot liquid escapes). Blend on high for 20 to 30 seconds or until mixture foams.

3. Pour into a tall heat-proof glass, then add the espresso or coffee. Dust with extra ground cinnamon or pumpkin pie spice and serve immediately.

Note: For a tasty change, substitute hazelnut, cinnamon, or toasted marshmallow sugar-free syrups for the pumpkin pie syrup.

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