Love those expensive Pumpkin Spice Lattes in every coffee shop this time of year? I certainly do! Here’s my take on the recipe . . . with a twist. So that I can prepare them easily, I decided to freeze the pumpkin into “pucks” . . .
Hope you enjoy these as much as I do!
Crockpot Pumpkin Spice Lattes
2 cups milk
1/4 cup canned pumpkin
2 T sugar
2 T vanilla
1/2 tsp pumpkin pie spice
1/2 cup brewed coffee
Put coffee and milk in crockpot. Mix pumpkin, spices, sugar, and vanilla together.
Set crockpot on high for two hours. Stir and serve. Add whipped cream and cinnamon stick, if desired. Will make 2-3 servings, depending on sizes of mugs.
I use canned pumpkin, so this means opening a full can and having unused pumpkin. To solve that problem, while also making it easy to prepare the lattes on a moment’s notice, I decided to make frozen “pumpkin pucks.” I mixed up all the ingredients, except the milk and coffee (of course) and poured into a muffin tin. Each puck equals about 1/4 cup. I froze them overnight, then popped them out, put in Tupperware, and returned them to the freezer. When I want to make a batch of lattes, I just pour the milk and coffee into the crockpot, add one of these neat little pumpkin pucks . . . and that’s it!
The aroma is an added bonus . . .