Slow cooker Maple Pumpkin Spice Latte

Prep Time 5 mins Cook Time 2 hours Serves 4     adjust servings

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.


Recipe Notes

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.

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