Cinnamon Rum Latte, Diabetic - cooking recipe

Ingredients

SYRUP
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
LATTE
8 -10 ounces hot fresh coffee (brewed to your liking)
1 ounce syrup
skim milk
cinnamon, for sprinkling

Preparation

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.