Ingredients
Milk & Cream
- 2 Cups whole milk
- 2 Cups heavy cream
Pumpkin & Sweeteners
- 1 Cup pumpkin puree
- ½ Cup granulated sugar
- 2 Tablespoons pure maple syrup
Flavorings & Coffee
- 1 Tablespoon vanilla extract
- 1 Teaspoon pumpkin pie spice
- 1 Cup strong brewed coffee or espresso
Toppings (Optional)
- Whipped cream
- Ground cinnamon or nutmeg for garnish
Instructions
- Mix Ingredients: In a slow cooker, combine whole milk, heavy cream, pumpkin puree, granulated sugar, maple syrup, vanilla extract, and pumpkin pie spice. Stir well until all ingredients are fully incorporated.
- Cook Mixture: Set the slow cooker to low heat and cook the mixture for about 2 hours, stirring occasionally to ensure even heating and to allow flavors to meld together nicely.
- Add Coffee: Once the pumpkin mixture is hot and flavorful, add the strong brewed coffee or espresso to the slow cooker. Stir thoroughly to blend the coffee evenly throughout the mixture.
- Adjust Taste: Taste the latte and adjust the sweetness or spice intensity if desired by adding more sugar or pumpkin pie spice according to your personal preference.
- Serve: Pour the hot pumpkin spice latte into mugs and, if desired, top each serving with a generous dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for a beautiful finish.
Notes
- Use freshly brewed espresso for a richer coffee flavor, or a strong coffee if espresso is not available.
- For a dairy-free version, substitute whole milk and heavy cream with coconut or almond milk, but note that texture and flavor will vary.
- Stir the mixture occasionally during cooking to prevent milk solids from sticking to the slow cooker’s sides.
- Adjust pumpkin pie spice to your taste; some prefer a stronger spice hit, so start with 1 teaspoon and add more if desired.
- Leftover latte can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
