Sunday, November 4, 2012
Pumpkin Lattes in the Crockpot
It's so fun to try new things. It's especially fun if those things are inexpensive, decadent, make you feel luxurious and are easy to make yourself. Today, I tried this recipe for homemade Pumpkin Lattes in the crockpot and they turned out delicious! So easy. I got up early, fed the cats (who seem to be starving lately--I don't need an alarm clock any more) put everything into the crockpot and left it to go do my yoga practice, meditation and reading. Two hours later, when the other two finally arose, we had fresh, hot Pumpkin Lattes and everyone loved them! I will definitely be making them again and again...
I tried making these on the stove top as well but using the crockpot really makes the difference as it allows the milk and coffee to really absorb the spices and vanilla. I skipped on the whipped cream and extra cinnamon on top, but you can go fancy if you want.
Below, I've reprinted the recipe. I'll be trying more of Stephanie's crock pot recipes--especially the holiday ones. I really like the idea of saving some time and energy (A crockpot uses approx. .02 of energy) while still making really delicious food.
2 cups milk
2 T canned pumpkin
2 T sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice (or: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp 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)
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.
**If you're visiting from AEDM, welcome! I will be posting artwork as well. My philosophy and experience is that any kind of creativity contributes to my artwork, therefore, I focus on being creative each day, whatever that means on any particular day. Thanks for visiting!