As much as I like LA’s seemingly endless sunshine, I LOVE autumn and long for the warm colors and crisp air of a Midwestern fall. If its below 70 degrees or remotely cloudy I’m happily seizing the opportunity to snuggle into a sweater and knitted slippers and cozy up on the couch with a hot beverage. And what hot beverage says fall more than a Pumpkin Spice Latte? People competed to have these babies on the menu of their local Starbucks before anybody else. Their seasonality makes them special, and their deliciousness doesn’t disappoint. With a little searching of Google or Pinterest, it’s not hard to find a recipe to make it in the comfort of your own kitchen – so there’s no need to swap your slippers for sneakers, unless you’ve run out of cinnamon or something.
For our latest Ladies Night we were hosting another large group so I decided to make a crowd-sized version of this fall favorite beverage courtesy of a pinterest link to blogger Urban Nester.
Crock Pot Pumpkin Spice Lattes
- 4 cups strongly brewed coffee
- 6 cups milk*
- 1/2 cup pumpkin puree
- 1/2 cup vanilla extract
- 1/2 cup sugar
- 2 tsp cinnamon
Mix coffee and milk together in a crock pot. Whip together pumpkin, vanilla, sugar and cinnamon then add to crock pot and mix well. Heat on high for 2 hours. Enjoy with cinnamon sticks, whipped cream, a sprinkle of cinnamon or a dash of your favorite liqueur!
*I used middle of the road 1%, but go with whatever you like to order at the coffee shop: non-fat, soy, almond, whatever!
Happy Fall, Ali!