Sunday, November 14, 2010

Pumpkin Spice Latte (Slow Cooker)

A friend (thanks, Jamie!) recently told me to check out Stephanie O'Dea's cookbook "Make It Fast, Cook It Slow". All of the recipes are gluten-free AND the crockpot does all the work! I don't have the cookbook, but have looked through Stephanie's blog ( and found a lot of recipes I'm anxious to try. My husband has been wanting a Pumpkin Spice Latte for awhile, but we always forget to run through Starbucks when we are by one. So, I made this super easy recipe for him when he got home from hunting tonight. He thinks "it's really good" and I agree! I'm not even a coffee lover. Luckily for me, this Pumpkin Spice Latte only has a hint of coffee flavor.

·¾ cup strong coffee
·2 cups skim milk
·2 TBS canned puréed pumpkin
·½ tsp pumpkin pie spice of ¼ tsp ground cinnamon
·1/8 tsp ground cloves
·1/8 tsp ground nutmeg
·Tiny pinch of ground ginger
·2 TBS sugar
·2 TBS vanilla extract
·Whipped cream (optional)

Use a 2-quart slow cooker. Add coffee and milk to the stoneware. Whisk in pumpkin, spices, sugar, and vanilla. Cover and cook on high for 2 hours. Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. Makes 2 servings.


let there be cake said...

meg wants this when you come home

As Good As Gluten said...

No problemo! You've got all the ingredients so we'll up a triple or quadruple batch. I'll bring the pumpkin!