Servings: 2
Ingredients
1/2 cup brewed espresso or 3/4 cup strong coffee
2 cups milk (preferably 1 percent)
2 tablespoons canned pureed pumpkin
1/2 teaspoon pumpkin pie spice or 1/4 teaspoon ground cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
tiny pinch of ground ginger
2 tablespoons sugar
2 tablespoons vanilla extract
whipped cream (optional)
Directions
Use a 2-quart slow cooker.
Add coffee/espresso and milk to the stoneware.
Whisk in pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours.
Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. Add a cinnamon stick for a fanciful effect.
I usually quadruple the recipe and use the remaining pumpkin from the can I opened to make pumpkin chocolate chip cookies. Enjoy :)
I am not a coffee drinker but my family is....so this sounds wonderful...will have to serve it this season.
ReplyDeleteBlessings
I like the idea of making a big batch, how easy is that to serve a crowd lattes. Am thinking you could tweak the recipe for peppermint lattes also.
ReplyDeleteI've never tried anything remotely similar to this. But I love coffee and pumpkin so might just try it,
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