Keto pumpkin spice latte

1 cup Organic Heavy Whipping Cream
1/4 cup (4 tbsp.) Kerrygold Irish Butter
1/3 cup Farmers Market Organic Pumpkin Puree
2 tsp Pumpkin Pie spice
1 1/2 tsp Vanilla Extract
16 fl oz double-strength Coffee, brewed from freshly ground beans (ISprouts organic Super Dark is ideal)
5-10 drops of Better Stevia organic stevia extract (Get it at Sprouts -- this is worth the effort!)
(Optional - 1/2 cup heavy cream to whip for topping the mugs)

Use the best ingredients available --This is well worth the splurge!

Optional first step: In a separate jar/ cup, whip 1/2 cup heavy cream with immersion blender to use for topping the mugs. (I rarely bother with this.)
In a small boiler/ sauce pan, combine butter, pumpkin, desired amount of spices, and 1/2 cup of heavy cream. Heat slowly, stirring often, and simmer gently for a few minutes. (Purists insist that simmering gently for 15-20 minutes improves the flavor; I'm never that patient!!) Add remaining cream, stevia drops, and vanilla. Using same immersion blender, blend ingredients until frothy, and heat until bubbly.

Meanwhile, brew 16 ounces (2 measuring cups) of double-strength (or stronger) organic super dark coffee. By now, your kitchen smells wonderful!
Add fresh coffee to saucepan; blend again with immersion blender until well frothed.
Pour into three mugs. If desired, top with whipped cream and extra cinnamon/ nutmeg.
A very yummy special occasion treat.


Serving Size: 3 mugs