Ingredients:

  • 1 cup (240 ml) Heavy Whipping Cream (full fat)
  • 1/4 cup (60 g) Ghee (clarified butter), unsalted, grass-fed preferred
  • 1/4 cup (60 ml) MCT Oil (liquid)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 3 tablespoons (45 g) Erythritol/Monk Fruit Sweetener Blend (adjust to taste)
  • 1/4 teaspoon (1.5 g) Fine Sea Salt

Instructions:

  1. Gently Heat the Fats: In a medium saucepan, combine the heavy whipping cream and ghee. Heat over medium-low heat, stirring occasionally, until the ghee is completely melted and incorporated into the cream. Do not allow the mixture to boil.
  2. Dissolve the Sweetener: Remove the saucepan from the heat. Stir in the Erythritol/Monk Fruit blend and the fine sea salt until the granules are completely dissolved (about 30 seconds).
  3. Cool Slightly: Allow the mixture to stand for 2-3 minutes. This prevents the high heat from potentially damaging the compounds in the MCT oil.
  4. Add Final Ingredients: Pour in the MCT oil and the vanilla extract.
  5. The Blending Blitz: Transfer the mixture to a high-speed blender, or use an immersion blender directly in the saucepan.
  6. Emulsify Aggressively: Blend on high speed for 30–60 seconds. The mixture must transform into a frothy, pale, opaque emulsion (it should look like a very thin, glossy milkshake). This aggressive blending is critical for stability.
  7. Transfer: Pour the finished concentrate into an airtight glass jar.
  8. Cool and Set: Allow the jar to cool on the counter for 15 minutes, then seal and transfer to the refrigerator. The mixture will thicken considerably as it chills, reaching a custard-like consistency.
  9. Serve: To use, simply scoop 1–2 tablespoons of the chilled concentrate into your hot coffee or tea and stir well until dissolved.