Pumpkin Pie Latte

• 1 tablespoon canned pumpkin
• 2 tablespoons vanilla-flavored syrup (I just use about 1-2 tbsp. Splenda here)
• 1 cup milk or 1 cup soymilk or 34 cup milk
• 14 cup coffee creamer
• 14 cup espresso (I used some espresso coffee here (Starbucks brand) or 12 cup strong brewed coffee (I used some espresso coffee here (Starbucks brand)
• 2 cups water
• 1 12 cups granulated sugar
• 2 12 teaspoons ground ginger
• 12 teaspoon ground cinnamon
• 12 teaspoon vanilla extract

1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
2. (Note: or sub 1/4 t. ground cinnamon or pumpkin pie spice) Be sure the pan is not too small or the mixture could easily bubble over.
3. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
4. Remove the syrup from the heat when it's done and slap a lid on it.
5. To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk.
6. Add syrup(s), remember to use 2 tablespoons Gingerbread Syrup.
7. Heat gently until steaming, stirring occasionally.
8. Blend on high for 20 second until foaming.
9. Pour flavored milk into a tall glass and pour coffee over.
10. Dust with ground pumpkin pie spice or nutmeg, optional.
11. Just as good as Starbucks IMO.

pumpkin, vanillaflavored syrup, milk, coffee creamer, espresso, water, sugar, ground ginger, ground cinnamon, vanilla

Taken from www.food.com/recipe/pumpkin-pie-latte-102077 (may not work)