This made enough for 3 big mugs and I still had some left over. I did use my 1.5 quart crockpot as suggested and it worked great. If making for a larger crowd, it would be easy enough to adjust the quantities accordingly and use a larger crockpot.
This is a great crock pot recipe, however, when I make it in the future, I'm going to just make it on the stove-top. If having it as part of a breakfast or brunch and wanting to have it made ahead of time the crock pot is a great idea.
Crockpot Pumpkin Spice Latte
2 C milk
2 Tbsp canned pumpkin
2 Tbsp white sugar
2 Tbsp vanilla (yes, that's tablespoons!)
1/2 tsp pumpkin pie spice
3/4 C strong brewed coffee
whipped cream & cinnamon for garnish (optional)
Add the coffee and milk to the crockpot. Whisk in the pumpkin, spice, 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 cinnamon.
Stovetop directions: Place all ingrediants in a sauce pan and heat over medium heat until hot; whisking constantly. Do not boil! Pour into mug and garnish.
2 Tbsp white sugar
2 Tbsp vanilla (yes, that's tablespoons!)
1/2 tsp pumpkin pie spice
3/4 C strong brewed coffee
whipped cream & cinnamon for garnish (optional)
Add the coffee and milk to the crockpot. Whisk in the pumpkin, spice, 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 cinnamon.
Stovetop directions: Place all ingrediants in a sauce pan and heat over medium heat until hot; whisking constantly. Do not boil! Pour into mug and garnish.
2 comments:
I am pleased I asked on another blog what pumpkins spice is(never heard of it before).Now it is not difficult to imagine how tasty the Latte will be;)
That is a GREAT point! I will add the individual spices that you could use in lieu of the Pumpkin Pie Spice. Thanks so much!
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