I love when the holiday season rolls around and the red Christmas cups come out at Starbucks. It signifies the start of the festive season and what better way to enjoy it than slurping down one of the infamous flavors that appears on their menus, for a limited time. My favorite is the Pumpkin Spice Latte. What also comes with the festive season is busy lines and Christmas expenses, so this year I thought I would try to make it from scratch at home. If you have followed any of my other recipes in “Momma’s Kitchen” you will know I am very fond of anything that can be made in the crockpot (slow-cooker). It was fast, easy, cheap, and little effort was put in with a tasty outcome.
8 cups milk
6 cups strongly brewed coffee
1 cup sugar
1 cup canned Libby’s Pumpkin
2 Tbsp vanilla
1 tsp. Pumpkin Pie Spice ** see below
Whip cream & cinnamon
Add all ingredients into your crockpot (slow-cooker) and put it on HIGH for 2 hrs. Pour immediately into a cup and add your choice of toppings. I use the empty milk carton to store it in the fridge after it cools. When I want a cup, I either heat in the microwave or I use my Nespresso milk frother, it gives it a foamy texture.
If you don’t have Pumpkin Pie Spice, which I didn’t, I made my own. This recipe below, makes more than you need. It’s easy and you can use the extra for other recipes or I sprinkle the extra on my oatmeal in the morning.
Even better, pair this yummy Pumpkin Spice Latte with these delicious festive gingerbread cookies from butwhymummywhy they are a great combo!