(Source: bettycrocker.com & photos also, courtesy of Evana & Jim & Corey Valley)
Recipe by Corey Valley
••••SLOW-COOKER PUMPKIN ••••LATTE!! YUMMY!! - 5
- cups strong brewed coffee
- 4
- cups milk (2% or whole)
- 1/2
- cup heavy whipping cream
- 1/4
- cup canned pumpkin (not pumpkin pie mix)
- 1/3
- cup sugar
- 1
- teaspoon vanilla
- 1
- teaspoon pumpkin pie spice
- Whipped cream topping, if desired
- 1 In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
- 2 Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
- 3 Serve in mugs, and top with whipped cream topping.
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