crockpot pumpkin spice latte

By beandip

Ingredients

• 2 cups milk (I used 1%)
• 2 T canned pumpkin
• 2 T white sugar
• 2 T vanilla (not a typo. it asks for tablespoons)
• 1/2 tsp pumpkin pie spice
• OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
• 1/2 cup brewed espresso or 3/4 cup strong brewed coffee
• garnish with whipped cream (optional)

Preparation

Step 1

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.
(if I rinse it off, can I re-use it? It seems wasteful to toss.)