The Party

So, we had our party, the kids had a blast and the house is almost back to normal!

And the same thing happened as every year. I managed to take some really hurried photos (read too dark and often blurry) and then I got way too involved in being a hostess and no more photos were taken!

So when my husband picked up the camera while I was coordinating the gift opening frenzy amongst all the 5-6 year olds and started taking photos, I was going “Hurray!!” on the inside.

However, when I looked at the photos later, I saw that there were photos of all the gifts, but none of the kids!Considering the flying paper, frenzied movement and exclamations of what it was and the following Uhhhs and Ahhhs of the little guests, that took talent!

So, here are some of the photos we do have, however little those may be and however incomplete!

We all had a great time and that is the most important thing!

 

{Birthday boy in anticipation!}

 

{Swamp Juice}

 

{Fruit Salad, Veggies in dip with optional Chipotle Dip and Mini Caramel Apple Bites}

 

{Black Tortilla chips with Salsa or Queso Dip, Cheesy “Eyeballs” and the necessary utensils.}

 

{The Spider and Owl cupcakes we made with Max’s Batty watching over it all! It’s hard to tell on this picture, but I light under the box too and once it got a little darker, the light effects really came into their own! I also have the entire window covered in this spider webby dark cloth, which was also covered in the white spider webs and green and black spiders!}

 

{The other side of the table, minus the worms, pizza and wings that were served later!}

 

{The easiest decoration ever and also one of the kid’s favorites! This was up on the counter of our breakfast bar and every once in a while you would see a little one walk by, UNDER the counter and just a little hand would come up, reaching for a candy corn or three!}

 

{Our decorated mini pumpkins!}

 

{A little glimpse of the birthday princess! Complete with stain and polly pockets - what more can you ask!}

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Party Preps Are In Full Swing!

I’ll be posting some random photos from the party as it’s being prepared and happening over the next couple of days!

Sweet & Smokey Pumpkin Seeds anyone?

 

 

Or little Caramel Apple Bites?

 

 

More to come as we progress!

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Quick and Easy Halloween Cupcakes

Party preparations are in full swing around here. I was test running the cupcakes this morning! Even though there are many ways to do really scary things and really cute things with cupcakes for Halloween, my mission this year is to try and be as quick and easy about it as possible, while always bearing in mind, that my sensitive little princess gets scared rather easily. So if you make it look too real, or the suggestion is too real, she backs away!

So, making spider cupcakes is a bit of a push, but making them look sort of “limp” and cute and not at all like they’re going to walk off your plate was going to be ok with her, she thought!

My boy however, can’t wait to have everything be scary and icky! He loves the “worms of doom” which are not really Anna’s cup of tea at all - since they are almost “too real.”

So here are some quick, easy and not at all scary Halloween cupcakes! They are also great for little kids to help with, which reduces the scary factor even more and totally ups the fun factor!

 

 

These can literally be prepared last minute, just make sure you have all the ingredients on hand and you can make a dozen of these in less than half an hour!

You can make your own cupcakes or you can just go and buy some chocolate cupcakes without frosting at almost any supermarket!

Same goes for the frosting, either make your own from your favorite recipe or use the store bought stuff!

 

You will need:

Chocolate cupcakes

Chocolate frosting

Licorice or fruit lace (licorice works better color wise, but my kids don’t like it so much, so I got grape laces, which are almost black and much more yummy as far as the kids are concerned)

Chocolate sprinkles or brown/black casting sugar

Licorice all sorts yellow and black rounds (Walgreens carries licorice all sorts if you are having trouble finding it)

 

Preparation:

By the way, you can make or purchase the cupcakes days ahead and freeze them. When you are ready to decorate, there is no need to defrost them first. Just decorate on them as they are and by the time you’re ready to serve them they will be defrosted. And if your cupcakes are particularly fragile, use them frozen, they are easier to handle.

 

 

Pour your chocolate sprinkles/casting sugar in a bowl.

Cut your laces so they are long enough to go across your cupcake, all the way to the counter and then give them an extra half an inch. Depending on the size of your cupcake this could be around 8 inches or so. Make them longer than you need. You can always trim them later!  You need 3-4 licorice laces per cupcake, so cut as many as you need.

Pick out two yellow licorice eyes per cupcake. Or if you have a princess girl too, also use the pink eyes. I used yellow for half and pink for the other half, since we are having a boy/girl party!

Now we are ready to go!

First spread a thin layer of frosting on the cupcake with an offset palette knife.

Criss-cross the laces across the top of the cupcake.

 

If you are having trouble doing the legs that way you can also do them individually after you frosted and sprinkles your cupcake.

Use scissors to cut six to eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease (if you want the more real looking spider legs.) Push the end of each leg into the side of the cupcake, 3-4  on each side.

 

Carefully pick it up and spread another, more generous amount of frosting over the top of the cupcake, covering all the laces and going all the way down the sides of the cupcake to the cupcake wrapper.

 

 

Place the cupcake on a plate or in a large bowl and sprinkle the top generously with the chocolate sprinkles. The plate/bowl helps you salvage the sprinkle mess. Gently press the sprinkles into the frosting a bit to make them stick better.

 

 

Spread a little frosting on the back of both yellow licorice eyes and place them on the cupcake.

 

 

Voila - you’re done! Now do all the others!

 

 

You can bend the licorice lace to make them look like “real” spider legs by straightening them out and then giving them a kink towards the top third at this point. They’ll look more like Daddy Longlegs like that.  Personally, I like the spider legs flailing all over the place. It makes them look even cuter and as I mentioned,  I am catering to 6-year-olds!

 

The other little non-scary decorations on that picture above are the  toothy white pumpkin, which is simply a small white pumpkin carved to make room for the child-sized dollar store vampire teeth and a couple of sticky googly eyes!

The mummy is a juice box, wrapped in dollar store white electrical tape and again, two googly eyes!

Just a tip though, when you are wrapping the juice boxes with the tape, do it loosely. If you do it too tight, the juice will squirt out all over the place as soon as you put the straw in!  How do I know that? Let’s just say I learn from experience!

 

Want a cupcake that is even quicker and has ingredients you could pick up at almost any store right NOW?

Here you go!

 

 

You need:

Chocolate cupcakes

Chocolate frosting

Chocolate sprinkles (optional)

Oreo cookies

M&Ms or Reese's Pieces

 

Preparation:

Carefully pull the top of two Oreo cookies. Be careful you leave the filling intact on one side of the cookie. You could use the empty cookie halves to make the dirt for the worms of doom dessert!

Frost your cupcake, place the two Oreo cookies on the cupcake. Use an orange M&M as the beak and stick two yellow (or brown, which I like better but the kids wanted yellow) ones on the Oreo cookies with a dab of frosting.

Optionally, sprinkle some chocolate sprinkles on the “forehead” of the owl.

That’s it!

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Worms of Doom (LC, GF, SF)

Ahhh, back again! I’ve been crazy busy the last few weeks with training, family and weekends away!

My twins had their 6th birthday last week and on Saturday we’re having their Halloween-Birthday party! A lot of the food at the party will be catering to little 6-year-olds, which means there is sugar involved, but there’ll be some other things too. One of the “frightfully” yummy dishes, will be the worms of doom!

They are easy to make, low-carb friendly, gluten-free and quite yummy!

So here we go!

 

 

You will need:

 

2 packs (6 oz.) of sugar- free raspberry Jell-O  gelatin mix (strawberry or cherry work too)

3 envelopes of plain gelatin

3 cups of boiling water

3/4 cup heavy whipping cream

green food coloring

 

100 bendy straws

1 rubber band

1 empty milk or orange juice carton

Wax paper

 

Preparation:

In a bowl or Pyrex measuring dish, place all the gelatin and mix well with a whisk. You want all the gelatin to be incorporated evenly.

Boil 3 cups of water and our into the gelatin. Please make sure you boil all the water - no ice water short cuts here! This is a lot of gelatin, so we need all the water to dissolve it properly!

See how it even looks too thick with just 2 cups?

 

 

Stir the water and the gelatin together until it’s dissolved. Now we need to cool the mix down to room temperature. Don’t skip this step!

We need to add some cream to this too, but don’t do it now! Your cream will curdle and your worms won’t turn out!  To do it correctly, set your bowl in the fridge for about 20 minutes until the liquid is room temperature.  SET A TIMER because if you forget about it, it will turn into a very large red Jell-O lump and you’ll have to start over.

So, while that’s cooling down (did you remember to set the timer?!) cut the top off your milk carton, so you have an even square opening on top. Rinse and dry your carton and set aside.

Make sure you extend the straws to the maximum length by pulling on the ends.  Stretch them all out and then place a rubber band around them to keep them together in a nice bundle.

 

 

Place your bundled straws into the milk carton!

Make sure to put the bendy necks at the bottom of your container!  If they are at the top, your mixture might not fill up high enough to get to the bendy part and you’ll have non-textured worms.

 

As you will see, I didn’t use a milk carton because I got it in my head that you would be able to see better what I was doing if I used a  clear vessel. Well, that part is true, but let me tell you, it was a bit of a pain removing the straws from this! I had to pull them out one by one, while with a milk carton, you can just cut it off! So do yourself a favor and use the easy route!

Now it’s time to get the mix out of the fridge.

Stir in your cream and about 12-15 drops of green food coloring to get a reddish brown, which is more “worm like.” Your cream may curdle just a little anyway, but that’s ok, it won’t be visible later!

 

 

 

Now you will thank me that I told you to use a measuring jug, because you can pour the mix straight into all the straws.

Yes, there will be some coming out at the bottom and come up on the sides around the straws, but that’s ok.

 

 

Once all the mix is poured over the straws, chill your straws for at least 8 hrs. or over night.

Don’t worry that the straws will all be unevenly filled and most won’t come anywhere near the top. It’s all good!

 

Ok. Now for the fun part. After everything is chilled,  cut apart your carton and get your straws separated from the mold.  Then lay out 12 inches or so of wax paper and starting from the non-bendy end push it down with your non-dominant hand and use the thumb of your dominant hand to push the worms out on the top!

 

One down, 99 to go!

See how the cream sank a little! It’s like an automatic color gradient on these! Cool, huh?

 

Once you squeeze the worms out on the wax paper and have an even row of worms, put another layer of wax paper right on top of the worms and keep squeezing!  I did 3 layers.  Then add one more layer of wax paper over the very top layer and you can roll up the worms in a nice little package and refrigerate! These can be made up to 2 days ahead!

 

 

To make the dirt, use any kind of low-carb or gluten-free chocolate cookie and grind finely in your food processor. Then toss with the worms.

For the kids, I used the outside of some Oreo cookies, scraping the filling off with a spoon first and then powdered it in a food processor.

 

 

Of course, you quick thinking minds will have worked out that this method could also be used to make regular worms - without the doom! You can use any kind of Jell-O flavoring in that case, you can add cream or not - just keep with the basic liquid to gelatin ration and you’re golden! If you’re making two colored ones, use half the gelatin and make two batches. Use one first, let it set in the straws, then make another batch in a different color/flavor and pour it on top!

If you wanted to make sour gummy worms, proceed as above, then roll the worms in a mix of ascorbic acid (powdered vitamin C, which provides the sour) and powdered erythritol!

 

Oh and just a little word of caution - don’t let these sit in the sun! It seems obvious I know, but I left them sitting on the kitchen counter after I photographed them and returned to worm-of-doom soup!

They do however hold up fine sitting for a while at room temperature, just don’t let them get too warm.

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Low-Carb Pretzel Sticks (LC, SF)

 

Yep, they are low-carb!

For weeks now I’ve been wanting to experiment with making low-carb Pretzels! Maybe it’s the Oktoberfest atmosphere in the air!

Anyway, I was pretty sure that actual pretzels would fall short because the larger the piece of dough making it, the more you run into textural problems and sometimes also flavor problems.

But then I thought, what about Pretzel sticks?

So experimenting I went, fully intending to bake the sticks until they were hard and crunchy. But much to my surprise, when the sticks came out of the oven after their first baking at a fairly light “pretzel state”, they tasted very much like actual Pretzels!

Did they taste like real Bavarian Pretzels? No, but then I’m a Brezen snob, so it’s hard to get me to approve of even  most high-carb Pretzels outside of Bavaria. They do however taste very close to my low-carb taste buds. Fresh out of the oven with some butter they made me very happy indeed!

As predicted however, this was not quite the case with the normal sized Pretzel I made too, just to see how it would go! It seemed a bit more “low carb” tasting, while the sticks weren’t!

But they were also surprisingly soft-pretzel like in texture, even after they cooled down and not chewy like many low-carb baked goods tend to be! And none of them fell flat after cooling down, which is very unusual for low-carb baked good! Not at all as I thought they would turn out! And for once that was a good thing!

 

So after we had half the batch right out of the oven (the kids didn’t even notice that they were different than usual) we made the other half into crunchy pretzel sticks! Which were promptly devoured by my kids as soon as I took the photos!

 

Please also refer to my High-Carb Pretzel tutorial here. The method will be much the same!

 

Low-Carb Pretzel Sticks

Makes about 20 large Pretzel Sticks

Ingredients:

For the dough:

2 1/4 cups of low-carb bake mix

3/4 cup of boiling water

1/4 cup of heavy cream

1/2 tsp bread salt 

1 tsp baking powder

2 tbsp. butter, melted

2 tsp yeast granules

1 tsp sugar (for the yeast)

 

For the lye bath:

2 quarts of water

2 tbsp.  Food Grade Sodium Hydroxide Lye

To prepare it, get a sealable container, a thick tupperware type bowl like mine for example, and fill it with 1/2 a gallon of cold water. Do NOT use a metal bowl! Glass is ok though!  You need it to be wider than it’s deep so you can easily and quickly dip the dough.

Wearing latex gloves and protective eye gear, add the pellets, stirring carefully with a metal spoon until the pellets are dissolved.

They have a tendency to form this crystalized structure at the bottom. Break it up and keep stirring until it is all dissolved.

Careful, the contents can get HOT!
Seal the container until you are ready to use it. 

BEWARE:

This stuff is not only poisonous, it is very caustic.
So, please be extra careful and take precautions! PLEASE keep it far away from children!  Flush any unintentional contact with plenty of water.

You soap makers and olive picklers out there know the drill, but it can never be said enough – be careful around this stuff!

 

Directions:

I used my bread machine to prepare the dough. Add in the order stated: water, cream, salt, melted butter, bake mix, yeast granules sugar and baking powder. Let the machine do it’s thing and mix the dough. Knead it for a few minutes until a smooth dough forms.

 

 

The dough will be very light and a bit puffy,  but not overly sticky.

Now line two cookie sheets with parchment paper. Parchment paper is necessary as after the lye bath the dough almost welds itself to anything it touches, so unless you want to chiseled off dough bits later, line your cookie sheets!

Divide the dough into 20 (or more if you like the pretzel sticks to be shorter or thinner) equal balls and roll them out into uniform snakes. Place them on your cookie sheets with plenty of room between them.

 

 

Let the sit in a warm place (80F should do it,) UNCOVERED and let them rise. Usually we cover baked goods while rising but in this case we want the sticks to firm up a bit on the outside so they can stand the dunking better!

 

Preheat your oven to 400 F.

After about 20-30 minutes, put on your safety gear (gloves and goggles.)

 

Dip your risen dough sticks quickly but carefully into the lye bath. Dip each stick separately by placing it in the bowl,  letting it be for about 2 seconds, turn it or roll it briefly and scoop it out, placing it immediately on the baking tray. They hold up surprisingly well to the dipping, but you need to work fast nevertheless because once the moisture penetrates, the dough snakes become very fragile!

~Make sure you get the entire thing dipped, otherwise you’ll get a very patchy stick. You can see further down on a photo that my large pretzel is very patchy indeed. It was the last thing for me to dip and I didn’t want to let go of it as it seemed very heavy and fragile and the lye didn’t get all of the pretzel. ~

Sprinkle all dipped pieces with pretzel or kosher salt.

 

 

Bake for 10-12  minutes or until you get that deep brown color.

Remove them from the oven and let them cool for a few minutes. They really want to stick to the parchment paper and if you try and pull them off you lose half your stick. Once they cool a little the bottoms seem to be more willing to come up too and you can carefully peel the parchment paper off!

 

 

You can now enjoy the sticks like warm breadsticks, with some butter. Yum!

 

 

Or, if you’re making the hard pretzel sticks, leave them in there for another 5-7 minutes to bake to a darker brown color. Remove them from the oven, turn off your oven and let it cool down to about 200 F. Place the pretzel sticks back in the oven and with the oven off, let them dry in there for about half an hour or so.

 

{Crunchy goodness!}

Remove, let them cool, peel of the parchment and then store in an air tight container.

 

 

 

Tips:

• If you have the patience and the inclination, you could make lots of mini pretzels.

 

{Isn’t it just so cute!? It’s about 1” x 1.5”}

 

• Or roll the dough really thin and long, then cut off thin strips, much like the small commercial pretzel sticks.
• Or if you have a pasta extruder, use that to make your shapes!
• Make dipped pretzel sticks by melting some Lindt 85% chocolate with a little butter or coconut oil, then dip one end of the pretzel sticks in them and roll in chopped nuts or crushed sugar-free candy.

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Low-Carb Mashed “Potatoes” - 4 ways

 

{Cauliflower and Potato Mash}

 

With the holidays fast approaching and the summer weather fading, comfort foods like mashed potatoes are more on people’s minds again. If you are on a low-carb eating plan, the “real thing” is pretty much out!

However, there are plenty of ways to give us some substitutions!

Do they taste like the real thing, you ask? No.  Only the real thing tastes like the real thing, I’m afraid. But they make some real good side dishes in their own rights that are reminiscent of mashed potatoes.

And  with the addition of some real potatoes, even though very little,  we do get a whole lot closer to the flavor and texture of the real thing. With all of them, getting them as dry as possible before proceeding further is key!

So maybe the question needs to be: Are these mash recipes creamy, delicious and indulgent and might they just make me miss “real” mashed potatoes a tad bit less? You betcha!

Ok, so let’s get started! My personal favorite is the cauliflower and potato mash as I really like the flavor of cauliflower, but  sometimes I rotate through the others too!

 

Cauliflower and Potato Mash

Ingredients:

5 cups of cooked cauliflower florets (I usually buy frozen florets and steam them soft in the microwave steamer bags for 10 minutes on high)

1/4 cup crème fraiche or sour cream (I prefer crème fraiche as the homemade kind gets pretty thick and helps to creamify the mash without "watering” it down!)

3 tbsp. unsalted butter

1 packed cup of finely shredded cheese of choice (I use Mexican blend)

1/4-1/2 tsp of seasoning salt of choice

1/2 tsp freshly ground pepper (optional)

1/3 cup Bob’s Red Mill Idaho Potato Flakes *

1/4 tsp guar gum (only if your mash seems soupy)

 

Preparation:

Once your cauliflower florets are cooked/steamed, put them in a colander lined with a few layers of kitchen towel and let it absorb the excess water for a few minutes.

With the steaming method you won’t have too much of that, but if you are boiling your cauliflower, it will be much more wet, so it’s important to get that out first. Even press it down a bit with an additional kitchen towel and pad it dry. You want to get out all the water you can.

Next, add the dried cauliflower to your blender, add all the other ingredients and blend until smooth. Check to see the consistency, if it seems a bit soupy, add the guar gum and blend again until completely smooth. Adjust seasonings to taste.

You can now either serve it immediately or place it in a casserole dish, cover with foil and refrigerate until you need it. This can be made a day in advance. To reheat, bake in a 350-degree oven, covered, for 20-30 minutes, or until warmed through.

 

This makes 46 g of carbs, with 17 g of fiber, so 29 g of net carbs for the whole recipe. At 5  generous servings that is 6 g of net carbs each (with the Bob’s Red Mill Potato Flakes - other carb counts vary widely, so please adjust yours!)

* You can also omit the potato flakes and just go with a delicious cauliflower mash! I often do as I really like mashed cauliflower by itself. In that case, the carb count is 3 g of net carbs per serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jicama and Turnips make for very good mock mashed potatoes too, but they are usually more labor intensive. The Jicama requires a long time of pre-cooking and the turnips require a soaking prior to cooking to remove the “turnippy” flavor, but if you are really not into cauliflower, you can substitute other things.

 

Turnip Mash

Turnip substitution: Peel and  chop around 5 cups of turnips. Place them in a bowl, add 1 tsp salt and  1/4 cup of heavy whipping cream over them, then fill the bowl with water, so all the turnips are covered by the cream water. Let them soak for one hour, stirring once or twice to get all the turnips submerged evenly.

After one hour, discard the cream water and rinse the turnips. Now boil the turnips over medium high heat until fork tender. Drain them and then proceed with drying them and making the mashed potatoes as in the cauliflower recipe above.

 

The carb count for the turnip mash, with the potato flakes is 59 g of carbs, 15 g of fiber, so 54 g of net carbs. At 5 servings that is 10.8 g of net carbs per serving. Without the potato flakes, the turnip mash is 40 g of net carbs for the whole recipe and 8g of net carbs per serving.

 

Jicama Mash

If you are going to substitute Jicama, here is how to do it.

You’ll need about 5 cups of peeled and grated Jicama. Place in the crockpot with 3 cups of water (or stock) and some salt and cook overnight (10 hrs.) on low.

They should be fork tender by then. Drain and pat dry and proceed with the recipe as above.

 

The carb count for the jicama mash, with the potato flakes is 75 g of carbs, 35 g of fiber, so 40 g of net carbs. At 5 servings that is 8 g of net carbs per serving. Without the potato flakes, the turnip mash is 40 g of net carbs for the whole recipe and 5.6 g of net carbs per serving.

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Pumpkin Ice Cream With Candied Pumpkin Seeds (LC, GF, SF)

 

 

Ingredients:

For the ice cream:

• 2 large eggs
• 1 tsp stevia extract
• 1/2 tsp blackstrap molasses
• 1 tsp vanilla extract or buttery vanilla bakery emulsion
• 2 cups heavy whipping cream
• 1 cup low-carb milk
• 1 cup pumpkin puree
• 2 tsp delicious pinch spice mix
• 1 tbsp. glycerine 

for the candied seeds:

• 1/3 cup pumpkin seeds (or chopped pecan pieces, or finely chopped hazelnuts)
• 2 tbsp. xylitol  or erythritol 
• 1/2 tsp honey
• 1 tsp of Monin sugar-free syrup

Preparation:

Scald your milk, meaning the milk is starting to slightly bubble close to the sides of the pot, but is not boiling.

Whisk two eggs until light and fluffy, about two minutes.  Gradually add the hot milk to the eggs under constant whisking. Do this slowly so the eggs don’t scramble! Add the stevia, blackstrap molasses, extract or emulsion and mix. Then add the heavy cream, pumpkin puree, glycerine and spice mix.
Mix until well blended.  Transfer to ice cream maker and freeze according to manufacturer's instructions.

Spray a piece of tin foil with a non-stick spray.

Heat xylitol with honey and syrup in a non-stick pan until bubbly. Add the pumpkin seeds and stir to coat everything. Continue to stir the bubbling mixture until the pumpkin seeds start to smell toasty and puff up and the caramelized mix is turning an amber color.

Quickly pour it on the prepared piece of tin foil, spread it apart and let it cool.

 

 

Once cool, break it up  bit. If you have very large seeds, you may want to chop them a little before stirring them  into the ice cream once it has reached soft serve stage.  Freeze the ice cream in ice cream containers for an additional 4 hours before serving!

 

Makes 1 Quart. The whole recipe is 49 g of carbs minus 7 g of fiber, so 42 g of net carbs. That makes it 5.25 g of net carbs per serving.

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Pumpkin Spice Syrup (also for Lattes) (LC, GF, SF)

 

Ingredients:

1½ cups Monin sugar-free syrup (vanilla works well, or unflavored sweetener base, or caramel) *
3 cinnamon sticks, broken in half
1/2 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
1/4 cup pumpkin puree

1/8 tsp. buttery sweet dough bakery emulsion (optional, but rounds it out nicely!)

 

Directions:

Combine all the ingredients  in a medium saucepan with a whisk and heat over medium-high heat. Cook for about 5 minutes, stirring frequently, without letting the mixture come to a real boil. 

Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice.  Keep refrigerated.

 

You can use this syrup over your low-carb hot cereal, in your tea, over low-carb pancakes, to spice up your whipped cream or anywhere else a bit of autumnal spice seems good to you!

 

To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of hot/steamed low-carb milk.  Stir in 1½-2 tablespoons of the pumpkin spice syrup. 

Taste and adjust amounts to your liking. You can also make an iced Latte by pouring the above amounts of coffee/espresso over ice and adding cold low-carb milk!

If desired, top with whipped cream and ground cinnamon or delicious pinch spice mix.

 

*Using sugar-free syrups other than Monin won’t result in as thick a syrup.

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