|Great for fall, easy in the crockpot for guests or large parties, a nice knock off of famous coffee shops.|
2 cups milk
2 tablespoons fresh or canned pumpkin
2 tablespoons white sugar
2 tablespoons vanilla
1/4 tsp cinnamon ( I use a teaspoon but I love cinnamon!), 1/8 tsp cloves, 1/8 tsp nutmeg, pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
Whipped cream for garnish, cinnamon sticks or cinnamon sugar for top of whipped cream
I used a 5quart crockpot, but you can use whatever you have, as small as a 1.5. This makes two huge mugs.
|You will have to experiment on the spice content, I love cinnamon and will usually use more than the recipe calls for.|
Cover and cook on high for 2 hours.
Pour into mugs ith a soup ladle, and garnish with whipped cream, cinnamon sugar and cinnamon sticks.
Optional: add a shot of cinnamon schnapps to the top of latte before adding the cream. This recipe can be doubled or tripled. I made a triple batch for 10 people that had at least two cups a piece.
For using up the extra pumpkin, try these mini pumpkin turnovers... or best ever mini pumpkin whoopie pies with chocolate chip filling.