Slow Cooker Gingerbread Pumpkin Lattes

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Ginger, ground
  • 1/3 cup Pumpkin puree

• Refrigerated

  • 6 cups 2% or whole cow's milk or almond milk

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1 tsp Molasses

• Baking & Spices

  • 1 5-inch cinnamon stick
  • 1 Pinch Cloves
  • 3/4 tsp Nutmeg, freshly ground
  • 1 tsp Vanilla extract, pure

• Drinks

  • 3 tbsp Espresso granules, instant

• Dairy

  • 1 Cream, lightly whipped

Found on kitchentreaty.com

Description

Ingredients

• 6 cups (1 1/2 quarts) 2% or whole cows milk or almond milk*
• 3 tablespoons instant espresso granules
• 1/3 cup pumpkin puree
• 1/4 cup pure maple syrup (can also use 1/4 cup packed brown sugar) + more to taste
• 1 teaspoon molasses (optional)
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground ginger
• 3/4 teaspoon freshly ground nutmeg
• 1 5-inch cinnamon stick
• Pinch cloves
• Lightly whipped cream, additional ground nutmeg, and additional cinnamon sticks, if desired

Directions

• Add all ingredients to a 2-quart or larger slow cooker. Stir to combine. Cook on low for 2-3 hours or until heated through. Make sure it doesnt boil! Turn slow cooker to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesnt have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesnt scald. For faster lattes, you can start on the high setting then switch to low, but I wouldnt cook these on high for more than one hour. Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired. Serve.