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Salted Caramel Pumpkin Latte

  • Author: Mandy Pagano
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Total Time: 4 minutes
  • Yield: 1 Latte
  • Category: Beverages, Desserts
  • Cuisine: American

Ingredients

  • 1 c (8 fl oz/237 ml) strong brewed coffee, hot
  • 1/4 c (2 fl oz/ 59 ml) heavy cream
  • 1 scoop (1/3 oz/ 10 g) Ballistic Keto MCT Oil Powder in Salted Caramel
  • 1 tbsp pure pumpkin purée (not the pumpkin pie filling)
  • 1/4 tsp pumpkin pie spice blend of your choice (My favorite is the Spice Islands brand, which is very ginger-heavy.)
  • 4 drops vanilla liquid stevia, or your favorite sweetener to taste
  • whipped heavy cream and ground cinnamon to garnish, if desired

Instructions

Easiest method:

  1. Heat the heavy cream in the microwave in 30 second increments until it’s steaming hot.
  2. In a blender bottle, add all ingredients except the garnish.
  3. Put the lid on and shake until well combined, a good fifteen to thirty seconds should do it.
  4. Open and pour into a cup and garnish as desired.
  5. Enjoy!

Stovetop method:

  1. Add the heavy cream to a small saucepan and begin to heat over high.
  2. Whisk the pumpkin, spices, and Ballistic Keto powder into the heating cream very well. It will dissolve as you whisk and the cream heats.
  3. Once the cream mixture is steaming, whisk in the hot coffee and sweetener until it’s well combined.
  4. Pour into a cup and garnish as desired.
  5. Enjoy!

Immersion Blender method:

  1. Heat the heavy cream in the microwave in 30 second increments until it’s steaming hot.
  2. Add all the ingredients except garnish to your blender cup.
  3. Insert your immersion blender into the cup and turn it on.
  4. Blend until it’s well combined and frothy.
  5. Pour into a cup and garnish as desired.
  6. Enjoy!

Notes

1 (10 fl oz) PSL: 280 cal, 3.8 g protein, 27.6 g fat, 4.1 g carbs, 0.4 g fiber, 3.7 g NET carbs

Keywords: PSL, pumpkin spice latte, pumpkin spice, salted caramel, Ballistic Keto