Slow Cooker Pumpkin Spice Latte
Using your slow cooker to serve coffee to a crowd just might be my best holiday tip this year. Really, you guys, it’s pretty genius. A big batch of this Slow Cooker Pumpkin Spice Latte is sure to make your kitchen smell amazing and put a smile on yours guests faces!
Pumpkin Spice Latte. Do you cringe or break out into a huge grin when you read that? The Pumpkinm Spice Latte is one of those drinks where a clear line gets drawn in the sand and folks stand firmly on one side or the other. The early fall hype is out of control. Seriously. But it also marks my favorite time of the year so I can’t help but jump onto the band wagon and get a little bit excited.
Pumpkin Spice Latte = Fall. There is no denying it.
But let me let you in on a little secret. I don’t actually like the pumpkin spice latte from Starbucks. It’s too sweet, the espresso is bitter and HELLO….it doesn’t really taste all the pumpkin-y. Which shouldn’t be much of a surprise considering it doesn’t have a lick of pumpkin in it. I do, however, love fancy coffee drinks and adore the warming spices and flavor in pumpkin spice. So I guess what I really want to say is that I love the idea of the Pumpkin Spice Latte but am always a bit underwhelmed when I order it.
Only one way to rectify that. Make it at home!
I’ve made a scaled down version of this recipe for myself multiple times over the last month. While ridiculously easy, it is kind of fussy just for one person. I guess that’s why I LOVE the idea of making a big batch in the slow cooker. It’s really is perfect for entertaining this time of year. All you need is strong coffee, real pumpkin puree, brown sugar, milk, and some spices. Boom! It’s that easy. A homemade Pumpkin Spice Latte that tastes indulgent but really isn’t that bad for you. It’s a cinch to prepare and I promise that your house will smell amazing while it’s warming! Bonus that it’s a gazillion times better than what you’ll order in a coffee shop.
Photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
You can bet I’ll be serving this on Thanksgiving and again on Christmas! A few notes- feel free to swap the regular milk for any kind of nut milk. Serve this as soon as it’s ready. Because it has real pumpkin in it, it can settle and get kind of weird if it sits for too long. Other than that, break out your coziest socks, grab a book and pour a mug!
I made this recipe in partnership with Dixie Crystals. Thank you for supporting Mountain Mama Cooks and the brands I choose to work with.
Get the full recipe HERE.