Slow Cooker Gingerbread Latte

By peridot728

Ingredients

• 8 cups whole milk
• 1/4 cup pure maple syrup
• 2 tablespoons packed brown sugar
• 3 teaspoons ground ginger
• 1 teaspoon pure vanilla extract
• 2 cinnamon sticks
• Pinch cloves
• 1/2 teaspoon fresh ground nutmeg
• 3-1/2 cups strongly brewed coffee or espresso
• 5 TIME: 5 MINUTES
• 5 TIME: 5 HOURS
• 5 5 5 HOURS 5 MINUTES
• AUTHOR: BECKY HARDIN - THE COOKIE ROOKIE
• 8 8 8 cups whole milk
• 1/4 1/4 1/4 cup pure maple syrup
• 2 2 2 tablespoons packed brown sugar
• 3 3 3 teaspoons ground ginger
• 1 1 1 teaspoon pure vanilla extract
• 2 2 2 cinnamon sticks
• Pinch Pinch cloves
• 1/2 1/2 1/2 teaspoon fresh ground nutmeg
• 3-1/2 3-1/2 3-1/2 cups strongly brewed coffee or espresso
• Whipped cream graham cracker crumbs, caramel sauce, and gingerbread
• Cookies for garnish (optional)

Preparation

Step 1

Add all ingredients to a large slow cooker.

Cook on low for 3 hours or until heated through. Monitor to make sure it doesn't boil.

Turn slow cooker to warm setting and cook for another 2 hours, stirring occasionally.

Stir again right before serving and taste.

Dip rims of cups in caramel sauce and then in graham cracker crumbs to create the look above (optional). Top with fresh whipped cream and caramel syrup if desired. For extra fun, top with gingerbread cookies.

Enjoy!