Pumpkin Spice Latte
2
Monday, 08-02-10
Pumpkin Spice Latte
- 2 cups milk
- 2 tbsps white sugar
- 2 tbsps vanilla
- 2 tbsps fresh or canned pumpkin
- 1/4 tsps cinnamon (I use a teaspoon but I love cinnamon!)
- 1 /8 tsp cloves
- 1 /8 tsp nutmeg
- 1 pinch of ground ginger
- 1/2 cups brewed espresso or 3/4 cup strong brewed coffee
- 1 whipped cream for garnish
- 1 cinnamon stick or cinnamon sugar for topping on whipped cream
I used a 5quart crockpot, but you can use whatever you have, as small as a 1.5. This makes two huge mugs.
1. Add the coffee or espresso with the milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
2. Cover and cook on high for 2 hours.
3. Pour into mugs ith a soup ladle, and garnish with whipped cream, cinnamon sugar and cinnamon sticks.
4. Optional: add a shot of cinnamon schnapps to the top of latte before adding the cream. This recipe can be doubled.
5. For using up the extra pumpkin, try these mini pumpkin turnovers... or best ever mini pumpkin whoopie pies with chocolate chip filling.
Source: What’s Cookin’ Italian Style Cuisine
