It’s fall and there’s two things that bring to mind: slow cookers and pumpkin spice. Why not combine both of my loves into one Slow Cooker Maple Pumpkin Spice Latte? I went ahead and added some organic pumpkin puree too!
This gets a little chunky in the slow cooker so you can either strain it before servings or give it a careful whirl in your blender. Heck, you can even do both if you want to.
Just so you know, the pumpkin spice syrup at Starbucks contains dairy, so if you want a pumpkin-spiced anything, it’s better to make it at home. You can get the cold brewed coffee recipe here and the recipe to make your own pumpkin puree here.
- 1 to 2 cups (235 to 470 ml) brewed coffee or espresso (or use tea)
- 2 cups (470 ml) vanilla unsweetened nondairy milk (or plain mixed with 1 teaspoon vanilla extract)
- 2 to 4 tablespoons (30 to 60 ml) maple syrup (to taste)
- 3 tablespoons (46 g) pumpkin purée, store-bought or homemade
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon nutmeg
- Note: If the texture of the pumpkin puree bothers you, put the mixture in a blender before putting in the slow cooker to create a smoother, silkier drink.
- Place all the ingredients in your 1½ to 2 -quart slow cooker. Whisk to combine. Cook on high for 11⁄2 to 2 hours or on low for 3 hours.
- (Many small slow cookers have no temperature control, so they cook everything on low.) Stir well before serving because the pumpkin tends to settle at the bottom.