1/4 cup butter, softened
1 cup Sugarlesse™
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a small bowl, beat butter and Sugarlesse™ until crumbly, about 2 minutes. Beat in vanilla and spices.
1 cup hot brewed coffee (French or other dark roast), cinnamon sticks and whipped cream, optional
For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired. Cover and refrigerate leftover butter mixture for up to 2 weeks.
Yield: 20 servings (1-1/4 cups)
Hot Buttered Coffee
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