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Ingredients
- 2 --2 cups milk (I used 1%)
- 2 --2 T canned pumpkin
- 2 --2 T white sugar
- 2 --2 T vanilla (not a typo. it asks for tablespoons)
- 1/2 --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 --1/2 cup brewed espresso (or 3/4 cup strong brewed coffee)
- --garnish with whipped cream (optional)
Details
Servings 2
Adapted from crockpot365.blogspot.com
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.
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