And now for something completely decadent...

I've started drinking coffee.

How grown up of me, right?

This started in earnest probably five or six months ago, in an effort to save money and be a little healthier. Before this, the day just did not begin until I'd had a 20 oz diet Coke. I've replaced this with a 16 oz car mug of some sort of flavored coffee with plain creamer, yay for me.

I ran across a recipe for a homemade pumpkin spice latte recently, appropriate since we just passed the Autumnal Equinox, that's supposed to rival what Starbucks makes (wouldn't know, never had one). I made a few modifications (to keep the diabetes gods happy), and O-M-G, I am now HOOKED on this stuff, and have it every weekend.

This makes 2 servings... or 1 1/2, a 16 oz car mug for you, and an 8 oz coffee mug for your significant other.

1-2 TBL canned pumpkin

1 cup skim milk

1/2 Splenda brown sugar blend

1/4 tsp cinnamon

pinch of nutmeg

pinch of ground cloves

1/2 tsp vanilla extract

2 cups strong brewed coffee (If you can handle it. I'm a bit of a wimp, so I just brew it regular.)

4 TBL creamer

4-8 tsp Splenda sweetener (sweeten to your taste)

In a blender, puree the pumpkin, milk, spices, brown sugar and vanilla. If you're feeling really sassy, throw in a squirt of sugar-free maple syrup, too. Pour this into a small saucepan and heat over low heat until the milk is warm and begins to froth slightly (about 4-5 minutes).

For each serving, pour 1/2 cup of the pumpking mixture into your coffee mug. Add 2 generous TBL of creamer. Heat in the microwave for 30 seconds, then add 1 cup of the brewed coffee. Sweeten to taste with Splenda. And if you're just crazy enough to do it, top it off with some whipped cream and a sprinkle of nutmeg (I haven't taken it quite this far yet!).

While you enjoy this, I'm off to find a similar recipe for the Starbucks Carmel Machiato...