Cerebelly

Slow Cooker Pumpkin Spice Lattes

The Magical Slow Cooker is a popular blog of super simple, foolproof and family-friendly slow cooker recipes. In other words, it’s your answer to the perpetual question “What should I cook tonight?” Oregon-based mom of one (a 9-year-old daughter), Sarah Olson started the site in 2013, and in January, her first cookbook, The Magical Slow Cooker: Recipes for Busy Moms, was published. Although her site and cookbook have plenty of go-to weeknight dinners, this spin on a Starbucks classic caught our eye, and it’s a favorite of hers, too. “I love that this recipe isn’t overly sweet and has plenty of pumpkin spice flavor,” says Sarah. We’ll be making it (and maybe throwing in a little Vanilla vodka) for parties and holidays all season long!

 

Slow Cooker Pumpkin Spice Lattes

Ingredients

  • 7 cups hot brewed coffee, measure it after it is brewed, don’t trust the measurements on the carafe – I use Starbucks Pike Place Roast
  • 1 cup canned 100% pumpkin puree (labeled 100% pumpkin puree not pumpkin pie mix)
  • 1½ cups half and half or heavy cream
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 7 Tbsp. white sugar
  • aerosol whipped cream (or homemade if you are feeling ambitious)
  • nutmeg for garnish

 

Instructions

  1. In a 5 quart or larger slow cooker, add the coffee, pumpkin, half and half, nutmeg, cinnamon, vanilla and sugar. Stir.
  2. Cover and cook on HIGH for 45min – 1 hour, or until hot.
  3. Stir, and serve topped with whipped cream and nutmeg. Can be refrigerated and reheated in microwave!

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