Skip the coffee house today and make pumpkin spice lattes at home. This recipe really does taste like the real thing----even though it doesn't leave a fluorescent orange stain when you dribble it down your sweater.
updated 11/23: I just learned that the coffee house Pumpkin Spice Lattes are not gluten free. Yet another reason to make them at home!
each batch is for 2 people. If you are making a bunch for a full house, you're going to need to do some math!
2 cups milk (I used 1%) (yes, dairy free is OK!)
2 tablespoons pure canned pumpkin
2 tablespoons white sugar
2 tablespoons vanilla (not a typo. I really do mean tablespoons)
--1/2 teaspoon pumpkin pie spice
OR: 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)
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. I added a cinnamon stick to be fancy.
(if I rinse it off, can I re-use it? It seems wasteful to toss.)
Adam and I really enjoyed these. We had them for breakfast yesterday, and the kids were jealous.
It would be fun to put this out for the adults at a Halloween party, holiday gift-wrapping party, or to serve guests while you're waiting for the turkey to cook.
I'm thinking of making some pumpkin cookies with the leftover canned pumpkin.
PS: If Pumpkin Spice Latte isn't your thing, that's ok! Here are all the OTHER COFFEE House recipes you can make with your trusty crockpot slow cooker! :-)