Slowcooker Pumpkin Spice Latte

slow cooker pumpkin spice latte

Living in Texas, we don’t have much of a Fall here, but that doesn’t stop me from enjoying all things Autumn. Today I’m sharing one of my most favorite recipes of all time. Slowcooker Pumpkin Spice Latte. Its divine. I make it for all occasions, but it’s espcially good for entertaining. Guests can serve themselves and best of all, it’s stays hot. Did I mention the house smells delicious too?  I make it for playdates (mommies love pumpkin spice). I make it for dinner parties and Thanksgiving so coffee is always ready with dessert. Try it and you’ll love it, best of all, it’s totally fresh. No syrups!

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. 
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Drinks
Keyword: autumn, coffee for a crowd, crockpot, drinks, entertaining, fall, latte, pumpkin, slowcooker, spice
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. 

Looking for other great fall recipes? Try Zuppa Toscana Soup

 

Slowcooker Pumpkin Spice Latte first appeared on My Beautiful Mess

 

White Chocolate Raspberry Muffins

Ingredients:

  • 1 Egg, large
  • 2 Cups Flour
  • ¾ Cup White Chocolate Chips
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Baking Powder
  • ¾ Cups Granulated Sugar
  • 5 Tbsp Butter, softened
  • 1 Cup Milk
  • 1 Cup Fresh or Frozen Raspberries
  • Instructions:
    1. Preheat oven to 400 degrees.
      In a stand mixer, add egg and beat it slightly. Add vanilla extract, softened butter and sugar and cream on low until combined.
      Slowly add milk until fully combined.
      Slowly add flour and baking powder a little bit at a time. Mix only enough to combine ingredients.
      Take the bowl off the mixer. Add raspberries and white chocolate chips. Fold into the batter.
      Spoon mixture into either a greased muffin tin or paper liners in tin.
      Bake for 18-20 mins until fully risen and tops are golden brown.
      Insert a toothpick to check for doneness. It should be completely clean when removed from the muffin.
  • The secret to soft, fluffy, melt-in-your-mouth quick breads is not to over mix flour. Overmixing flour makes it tough and dry.