Tuesday, November 9, 2010

Recipe Tuesday: Pumpkin Spiced Latte

Photo (C) Christina Saull - All Rights Reserved

There is no one who loves coffee more than I do (I take that back, I have a good friend who makes, and drinks, at least one pot a day).

Anyway, the only thing I don't like about coffee is how expensive it is to buy from a restaurant/coffee house. Which is why I was really excited to find this recipe for crock pot pumpkin spiced latte's! Is there anything more perfect for fall?

Note: this recipe is also gluten free!

- 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) (lets be honest though, this isn't really optional)

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 crock pot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crock pot. 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.


Dinetonite said...

Hmm.... leave the pumpkin out and it sounds good. lol

Diane said...

oohh I can't wait to try it!