This warming coffee has the spiciness of gingerbread and a hint of molasses. It’s a perfect way to warm up at your holiday party or after a walk in the snow.
I developed my love of coffee when I lived in New Orleans. That’s the first place I had cold brewed iced coffee and I was hooked after that. Cold brewed coffee is less acidic and much easier on your stomach. Plus, once you make the concentrate it can stay in the fridge all week. It’s perfect for a quick iced coffee and easy to heat up for a hot coffee too.
If you don’t want to fool with this new-fangled coffee method, then go ahead and use double the amount of regular brewed coffee.
Slow Cooker Gingerbread Latte
soy-free, gluten-free *This recipe requires a small 1.5 to 2 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)
- 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee
- 2 cup (500ml) unsweetened nondairy milk (you can use vanilla or plain just adjust sweetener)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- pinch ground cloves
- pinch nutmeg
- 1 teaspoon molasses (optional, but makes it really taste like gingerbread)
- Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
- (I used 1/2 packet Nu-Stevia)
- Put everything but sweetener in the slow cooker.
- Add molasses. Whisk until ingredients are well combined.
- Taste and add your choice of sweetener until it's the way you like your latte.
- Cook for 3 hours on low or 1 1⁄2 to 2 hours on high. You are just heating it, so you could also do this on the stove top if you are in a hurry.