How to do it:

1. In serving bowl combine KELLOGG’S SPECIAL K Cereal Gluten Free Touch of Brown Sugar and milk.

2. Drizzle with pumpkin latte syrup. Sprinkle with espresso powder. Serve immediately.

*NOTE: If desired, make your own pumpkin latte syrup. In small saucepan combine 3/4 cup water, 1/2 cup granulated sugar and 1/4 cup firmly packed brown sugar. Bring to boiling over medium heat, stirring until sugar dissolves. Stir in 2 tablespoons canned pumpkin and 1 to 2 teaspoons pumpkin pie spice. Cook and stir over medium heat about 5 minutes or until slightly thickened. Cool completely. Store, covered, in the refrigerator for up to 1 week. Makes 1 cup.

Tip: Leftover pumpkin latte syrup may be used as a sweetener for coffee, milk or oatmeal. Or, drizzle a little on top of ice cream or yogurt for a sweet treat.