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 (http://www.crockpot365.blogspot.com/) 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.