CINNAMON RUM LATTE, DIABETIC

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Cinnamon Rum Latte, Diabetic image

I came up with this morning after experimenting with mary winecoff's lovely Recipe #263709 to see if I could make it sugar free. Wow, it's good! Time to make will be much less for subsequent cups when the syrup is pre-made.

Provided by Annacia

Categories     Beverages

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

3/4 cup Splenda sugar substitute
3/4 teaspoon cornstarch (up to 1 tsp depending on how thick you want it)
1 teaspoon cinnamon
1/2 cup water
1 1/2 teaspoons Malibu rum (coconut flavored rum)
1 teaspoon lemon juice
8 -10 ounces hot fresh coffee (brewed to your liking)
1 ounce syrup
skim milk
cinnamon, for sprinkling

Steps:

  • Place all dry syrup ingredients in a saucepan and wisk to incorporate.
  • Add the water, rum and lemon juice and wisk again.
  • Heat till thickened while whisking and remove from heat shortly after it begins to bubble.
  • When syrup is made add 1 oz (or to taste) to your cup.
  • Add coffee and mix.
  • Add milk to taste and stir or froth milk for top.
  • Enjoy.

Nutrition Facts : Calories 99.4, Fat 0.1, Sodium 31.1, Carbohydrate 21.5, Fiber 1.5, Sugar 9.6, Protein 0.4

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