Enjoy soy pumpkin lattes all year long
| • | Snacks for Santa range from mince pie to biscuits to milk |
By Elaine Magee
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Q. I've been enjoying the pumpkin lattes offered at the various coffee houses during the holiday season, and I really want to continue making them after the holidays at home. Can you work up a light recipe for one using soy milk?
A. I decided I was going to do the unthinkable and use real pumpkin in this pumpkin spice latte. To hopefully make this easier for everyone to make, I opted for espresso powder instead of brewed espresso (but if you have an espresso maker and want to use espresso you can just use that instead). I put a bunch of the ingredients together and a few more were added for flavor (pumpkin pie spice and vanilla extract) and a wonderful latte was born. This is a great way to use any canned pumpkin you have left over from making all those holiday pumpkin breads or pies.
A 16-ounce coffee house pumpkin latte made with soy milk and no whip contains 300 calories, 4 grams fat, 54 grams carbohydrate, and a pumpkin latte made with whole milk with whip contains 410 calories, 17 grams fat, 10 grams saturated fat, and 51 grams of carbohydrate.
PUMPKIN SPICE SOY LATTE
In small saucepan, combine all of the latte ingredients with whisk. Over medium heat, simmer mixture, whisking occasionally, for a few minutes until mixture reaches a desirable temperature.
Pour into mug and serve immediately.
Makes 1 serving.
Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Readers may reach her through her Web site at www.recipedoctor.com.
