Pumpkin Spice Latte (almost)

Everyone loves a Pumpkin Spice Latte from Starbucks, right?  Everyone except my wallet and my waistline, that is.  Here's a fantastic substitute for you.  And you don't have to wait in line, pay $4.50, or do any extra crunches at the gym! 

Pumpkin Spice Latte (almost)

1 cup skim milk

1/4 cup pumpkin puree

2 tsp pumpkin pie spice (recipe follows)

1 tsp cinnamon

1 tsp vanilla

2-3 tablespoons Splenda (or sweetener of choice, brown sugar or maple sy)

Blend all the ingredients in your fancy blender.  Hint hint, I want one of these for Christmas! 

Warm the pumpkin milk mixture in the microwave for a few seconds before adding it to your coffee. 

Pour 1 cup of brewed coffee into a mug and pour about half a cup of the pumpkin over the top and stir.  You can add a little whipped cream and a sprinkle of cinnamon if you want.

Pumpkin Pie Spice

makes about 2 tablespoons

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg*

Blend all spices together, working out any lumps that might occur.  Store in an airtight container.

*To grate nutmeg, just run the whole nutmeg over the microplane to grate.

Iced Mint Sweet Tea

I got this tea recipe from my friend Jill, who got the recipe from our friend Ashley, who got the recipe from Mrs. SoandSo, who I'm sure got the recipe from an older Mrs. SoandSo.  It's all of our favorite summer drink! 

This iced tea is so refreshing, and zero calories and zero caffeine to boot! If you have some fresh mint, it's even better.  And I've heard tell of people adding a little vodka to turn it into a cocktail, too....

Iced Mint Sweet Tea

3 decaf family size tea bags (I like Luzianne, but it's a Southern brand you might not be able to find. Lipton is good, too.)
2 spearmint regular size tea bags (Bigelow Plantation Mint)
1/2 cup-2 cups Splenda, to taste.  The more Southern you are, the sweeter you'll like it. :) I use 1 1/2 cups for one gallon of tea.
fresh mint

Fill a medium sauce pan about 3/4 full with cold water.  Bring to boil and then add the tea bags.  Turn off the heat, cover the pot and allow the tea to steep until it's at room temperature.  When it's cool, add the Splenda to a big pitcher, pour the tea over the Splenda, and stir well.  Add cold water to fill the pitcher, some fresh mint, and chill before serving.