Tasty Tuesday - Crockpot Pumpkin Spice Latte.

Everyone is aware by now that Starbucks has started serving pumpkin spice lattes, but at $4-$5 a pop, they are a treat for me, rather than a regular occurrence.  I found this recipe and had pumpkin on my grocery list on Sunday...get to Harris Teeter, no pumpkin to be found. Not the brand I usually buy anyway. SO, let me know if you get around to trying this recipe and how it turns out!

Crockpot Pumpkin Spice Latte

Recipe and photo from A Year of Slow Cooking.

--2 cups milk (I used 1%)

--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--2 T canned pumpkin

--2 T white sugar

-2 T vanilla (not a typo. it asks for tablespoons)

--1/2 tsp pumpkin pie spice

OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon. Add a cinnamon stick if you want to get a little fancy.