It’s fall and there are two things that scream autumn to me – slow cookers and pumpkin spice everything. I took those and brewed them up together for this Slow Cooker Maple Pumpkin Spice Latte.
There are a few ways to make this and one is just as the recipe is below. Be warned that it gets a little chunky in the slow cooker so you can either strain it before serving or give it a careful whirl in your blender.
What I did this morning was to blend it all together before I added it to my 2- quart slow cooker. Then I got to thinking, if you have a high speed blender you could just keep blending until it gets hot. Just some pumpkin-spice for thought!
If you are shopping for a slow cooker be sure to read my slow cooker faq page, and take a close look at the Hamilton Beach Right Size Model, it has 1 crock but settings to use it as a 2, 4, and 6 quart slow cooker!
Also the owl slow cooker above is no longer made, but if you have to have an owl crockpot now, there is a sage green one on Amazon. Warning: It’s overpriced, but sometimes the kitchen wants what the kitchen wants.
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.
More pumpkin recipes for you to try:
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
Slow cooker Maple Pumpkin Spice Latte
Fall comes around and hot drinks start seeming better, or at least as good as, the iced ones. Wake up, throw all the ingredients into the slow cooker, and in 1 1⁄2 to 2 hours you have piping hot lattes made with the nondairy milk of your choice. Soy-free gluten-free
- 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 nutmeg
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon ground cloves
Place all the ingredients in your 1½ to 2 -quart slow cooker. Whisk to combine. Cook on high for 1 1/2 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.
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.
This recipe uses 1 1/2 to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.