0005. pumpkin spiced latte - crockpot

Spiced Pumpkin Latte Ingredients

• 4 cups of Unsweetened Coconut Milk (or 2 cans of coconut milk) [Note: If using homemade coconut milk, make extra thick and strain well for good flavor and texture]
• 1/4 cup canned pumpkin without added sugar
• 2 tablespoons of natural vanilla extract
• 1/2-1 tsp of pumpkin pie spice ( or 1/2 tsp cinnamon and a sprinkle of cloves and nutmeg)
• 1 cup of strong coffee or 3/4 cup espresso
• Heavy cream for whipping (optional) [note: can also use the cream that accumulates at the top of a can of coconut milk.

How to Make It:

1. Pour all ingredients except heavy cream into crock pot.
2. Use immersion blender or whisk to mix well.
3. Turn crock pot on high for 2 hours until hot and flavors are incorporated.
4. Whip cream in blender or by hand with a dash of vanilla and top lattes (optional)

Notes:

• This can also be heated on the stove top for a faster version, though the spices don’t incorporate as well and it tends to thicken.
• For times when you will want it out for longer than a couple of hours, just use the “low” or “keep warm” setting instead of high.
• If you are using canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.

This was gross no matter what milk I used. Don't even bother.