• Heat up the pumpkin puree in a small saucepan on a low temperature, and mix in the pumpkin spice mix.
• Making sure it doesn't boil, add the unsweetened almond milk, and sweetener to the pumpkin mix and mix.
  
• Add the vanilla extract, and then remove mix from heat. Whisk until it become's light and frothy.
  
• If you wish, you can store the pumpkin almond milk mix in a fridge for up to 5 days. Make sure to let it cool down first and store in an airtight container. If storing, make sure to re-heat the mix throughout on a stove without boiling. Add the espresso/coffee to a mug/latte glass and pour in the heated pumpkin almond milk mixture.
• *Optional* Top with whipped cream and sprinkle some pumpkin spice mix over the top of the cream.
  

The Pumpkin Spice mix

• Add the ingredients together in a bowl, and mix together. If you want to make a larger batch, make sure to store in an airtight container.

Vegan Cream

• You need one to two cans of full-fat coconut milk and two tablespoons of a keto-friendly sweetener and some vanilla extract.
  
• Fridge the coconut milk in the cans overnight, or pop in the freezer for 30 minutes. Puncture the can to drain the liquid out, then open it to scoop out the coconut fat
• Beat with an electric mixer, until it is thick & creamy. You got to be fast as you need to work with the mixture while it is still cold. Mix in the sweetener and a little bit of vanilla extract to taste.