This fall favorite can be ready in a little over an hour1 It uses real canned pumpkin and the milks can be changed out to your favorite oat, almond, or soy milk if you need to make that adjustment.
I put these together before we headed out for a chilly fall morning of soccer and football and even had enough of the mix leftover to reheat for a special midweek treat. I suggest topping this with spray whipped cream, a couple marshmallows and a sprinkle of nutmeg!
(Be sure to give this a good stir before serving!)
Slow Cooker Pumpkin Spice Lattes
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (more for garnish)
1/4 teaspoon iodized salt (trust me on this one)
1 – 12 ounce can evaporated milk
3/4 cup heavy cream
8 cups very dark brewed coffee
whipped cream for garnish
mini marshmallows for garnish
Directions:
In the bottom of your slow cooker, whisk together the pumpkin, brown sugar, cinnamon, nutmeg, and salt. Slowing whisk in your evaporated milk, cream, and brewed coffee. Once evenly combined, turn the slow cooker on high for about 1 hour or just until hot. Do not heat too much or your milk/cream can break. Serve with whipped cream, mini marshmallows, and a hefty sprinkle of ground nutmeg. Stir before serving!
Chef Jess – Can we substitute the oat/almond/soy milk for the coffee? Would love to make this kid-friendly. Thanks, Michelle