Whisk together 3 cups milk pumpkin, sugar, 4½ tsp. pumpkin pie spice and vanilla in a 7-qt. slow cooker until combined. Whisk in remaining 3¾ cups milk and espresso blend.
For a crowd-pleasing, super-easy, coffee shop latte, this big-batch beverage goes together in minutes, then slow cooks to develop its rich, deep flavor.
Quantity | Ingredient | Add |
---|---|---|
6 ¾ c. Hy-Vee whole milk, divided | ||
3 (15-oz.) cans Hy-Vee canned pumpkin | ||
3 tbsp. Hy-Vee granulated sugar | ||
4 ½ tsp. pumpkin pie spice, plus additional for garnish | ||
4 tsp. Hy-Vee vanilla extract | ||
1 (48-oz.) bottle Wide Awake Coffee Co. cold brew coffee unsweetened espresso blend | ||
2 ¼ c. Wide Awake Coffee Co. vanilla caramel coffee creamer | ||
International Delight aerosol caramel macchiato cold foam creamer, for topping |
Whisk together 3 cups milk pumpkin, sugar, 4½ tsp. pumpkin pie spice and vanilla in a 7-qt. slow cooker until combined. Whisk in remaining 3¾ cups milk and espresso blend.
Cover with lid; do not lock. Cook on HIGH for 2 to 2½ hours. Stir in coffee creamer. Cover and cook on HIGH for 10 minutes or until heated through.
To serve, ladle latte into 16-oz. mugs.* Top with cold foam and garnish with additional pumpkin pie spice, if desired.
*Slow Cooker Pumpkin Latte Cocktail: Add a small amount of salted caramel liqueur each cup. Top with cold foam and garnish.