breakfast Archives - My Beautiful Mess

It’s fall, y’all! It’s pumpkin spice season and I’m sharing my favorite, natural, super easy slowcooker pumpkin spice latte.

I have a confession, for years as soon as it was September, I headed over to Starbucks for a pumpkin latte. Living in Texas, we don’t have much of a Fall here, but that doesn’t stop me from enjoying all things Autumn (Check out my Fall Bucket List here). I love them so much that I decided to try making them at home. Today I’m sharing one of my most favorite recipes of all time. Slowcooker Pumpkin Spice Latte.

I’m not always a huge fan of pumpkin spice stuff. I mean, seriously, can we all agree that pumpkin spice tortilla chips have gone too far? So when I say I love this pumpkin spice recipe, you can trust me. It is perfect for crisp autumn mornings in your PJs or you can even take it with you in a thermos for a hike. Personally, I love making a decaf version for evenings by the fire or outdoor bonfire.

Ingredients

To make this recipe, you’ll start by brewing a strong carafe of your favorite coffee. If you want really good coffee, consider grinding your own beans. and using bottled water to brew your coffee. Using quality ingredients, is what really makes a good cup of coffee.

My favorite thing about this recipe is that it calls for canned pumpkin. I discovered this recipe many years ago and I wasn’t a huge fan of pumpkin spice because I had always had it with artificial flavoring. This recipe uses natural canned pumpkin so it isn’t overpowering. Just a lovely, subtle taste of pumpkin. I also prefer using cinnamon sticks to ground cinnamon. If you use ground spices, it floats upward and then accumulates on the top of your coffee, so keep ground spices to a minimum.

For this recipe, I prefer using whole milk even though I’m a typically 2% girl. I think the texture just seems to be better. If you’d like it richer, you may use half and half. If you are serving for a dinner party or if you plan on having several cups of it, you can always brew decaffeinated coffee or do half-caff. Its perfect for dinner parties and Thanksgiving so coffee is always ready with dessert.

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Serving & Storing

This pumpkin latte is divine. I make it for all occasions, but it’s especially good for entertaining. You can certainly make it over a stove, but I love doing it in a slow cooker. Guests can serve themselves. Best of all, because you are making it in a slow cooker, it stays hot. Did I mention the house smells delicious too? The aroma of cinnamon is just lovely in the house when this is in the slow cooker. While we are discussing coffee, if you are looking for a great coffee maker, you need to look into the NINJA Coffee Bar. It is awesome. It brews six different sizes including a full carafe and multiple single-serve sizes. It also has a milk frother and has a cold brew setting. I bought it to replace a Keurig that died after less than a year of owning and I’ll never look back!

I love serving it in beautiful mugs with whipped cream, pumpkin pie spice on top, and a cinnamon stick, but you can make it as fancy or as casual as you want. I will add that I have found this does not store well. So I recommend making a fresh batch instead of warming up again.

Slowcooker Pumpkin Spice Latte

This recipe is great for everyday entertaining. It’s a simple fall recipe you make ahead of time for a crowd. It combines hot coffee and milk with fresh pumpkin and fall spices.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Course Drinks

Servings 10

Ingredients

12 Cups Coffee Hot, Strongly Brewed
6 Cups Whole Milk or Half and Half
3 Cinnamon Sticks
1 Tbsp Pumpkin Pie Spice
2 Tbsp Vanilla Extract
1 Cup Granulated Sugar
1 Cup Pumpkin Puree Canned

Instructions

Add milk and vanilla to warm crockpot
Add strongly brewed coffee ( I use a French press to control the strength)
Add sugar, stirring well
Add pumpkin puree and stir frequently until fully incorporated
Cover and cook on high. It reaches peak temperature within 2 hours.
(Optional) Serve with whipped cream, pumpkin pie spice and cinnamon stick

Notes

Notes: For a sugar-free option, Splenda does well in lieu of sugar. For late night serving, you can use decaffeinated coffee.

Keyword autumn, coffee for a crowd, crockpot, drinks, entertaining, fall, latte, pumpkin, slowcooker, spice

Looking for other great fall recipes? Try Zuppa Toscana Soup Don’t forget to subscribe to my blog for other easy recipes! Don’t forget to PIN this post for later!

Slowcooker Pumpkin Spice Latte first appeared on My Beautiful Mess

Warm white chocolate raspberry muffins are the perfect addition to your breakfast repertoire.

Welcome! Today we are cooking up something yummy for breakfast. I’ve been making these amazing white chocolate and raspberry muffins for a few years and it all started with a kitchen throw down!

If you are unfamiliar with a throw down it’s where you use ingredients on hand to make something amazing. Part luck and part intuition, some recipes are fails while others are total wins. Well, I had a basic muffin recipe I’ve used over the years to make blueberry and chocolate chip muffins. Well, I had neither on hand, but I did have fresh raspberries and some left over white chocolate. Boy was this a happy accident. It has become one of our favorites!

Making White Chocolate Raspberry Muffins

I learned the secret to perfect to great muffins from a professional baker. He said that to keep muffins soft and fluffy you should avoid over-mixing. Mix just enough to the combine ingredients. Always either grease the pan or use a muffin paper liner. Otherwise your muffin will be impossible to remove. Additionally, you always want to aim for filling your muffin tin about ¾ of the way full. This makes sure to give you those beautiful golden-brown domed tops we all love. Lastly, when you remove them from the oven, you’ll also want to remove them from the pan. Letting them cool in the hot tin and cause them to dry out.

You can check muffins for doneness in several ways. First, muffin tops should be a rounded peak and golden brown in color. When touched the warm bread should spring back. Lastly, when you insert a toothpick directly in the center it should be clean and batter free when removed.

Muffins can be stored in a covered container at room temperature for about 3 days. You can also freeze your muffins for storage up to 3 months. Just make sure you wrap them well with heavy duty tin foil and then place in air tight freezer bags. Taking the extra step of wrapping tin foil will help prevent freezer burn.

Raspberry White Chocolate Muffins

Raspberries and white chocolate are the two delicious main ingredients in these simple scratch muffin recipe.

Print Recipe

Prep Time 30

Cook Time 20

Course Breakfast

Cuisine American

Servings 12