Slow Cooker Gingerbread Latte ~ Seasonal favorite blend of ginger, cinnamon coffee, half and half, and more, easily made in the slow cooker.I may have mentioned once or twice that autumn is my favorite time of year. My birthday is in the fall, Halloween, the leaves turn pretty colors, so many aspects of the season I adore.
Oh, let’s not forget my intense love for cardigans and scarves. Before winter hits, the backseat of my car will have become an extension of my closet as the days can still warm up a bit, negating the need for the sweater and scarf.
Another aspect I love about this time of year is all the fun flavors for my coffee. I have no problem drinking a peppermint mocha in July, enjoying a pumpkin spice latte in April, or downing an iced latte in 20 feet of snow in December. If I want it, I drink it.However, 99.9% of the time, I drink my coffee with a bit of creamer and fake sugar (remember, I’m mostly sugar intolerant). There is something special about that first sip of a seasonal flavor.
A friend of mine recently baked a batch of the best ginger cookies I have ever had. So soft and chewy. I have been dreaming about them ever since. They were so good that I was almost compelled to go bake a batch for myself…ALMOST.
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Instead, I opted to drink my gingerbread. I was at Smith’s (part of the Kroger brand of stores), buying various items when I saw a promotion mix & match the various Dunkin’ Donuts® Coffee and WhiteWave Creamer products (International Delight, Dunkin’ Donuts,Land O’ Lakes, and Silk), along with 100’s of other participating items throughout the store.
Right then and there I grabbed Dunkin’ Donuts® Coffee Bakery Series® Cinnamon Roll and Land O’ Lakes® Half and Half. I was thinking of a slow cooker gingerbread latte for an upcoming gathering where we’re going to definitely want hot coffee. I’d use the coffee as the base flavor and built on it to get that classic gingerbread taste.
How to Make Slow Cooker Gingerbread Latte
I used half milk and half half and half (bonus points if you tracked that grammatically correct albeit visually disturbing sentence). If I used all half and half, it’d be a gingerbread breve–which let me strongly encourage you to try a breve if you’ve not–but felt that would be too heavy with our meal.Also, when looking at the spice ratios, you’ll notice there is some variation. We all have preferences and wanted to prove some wiggle room to adjust for such. Clove is not one of my favorite flavors. I accept it is needed in things, it’s absence is noticeable But too much is, well, too much for me; whereas I love nutmeg, so I tend to add a bit more nutmeg. Please feel free to personalize this utterly delicious slow cooker gingerbread latte.
Slow Cooker Gingerbread Latte
- 3 cups STRONG brewed Dunkin' Donuts® Coffee Bakery Series® Cinnamon Roll
- 2 cups milk
- 2 cups Land O' Lakes® Half and Half
- 2 1/2 -3 tsp ground ginger
- 3/4-1 tsp nutmeg
- pinch-1/8 tsp ground clove
- 1/4 cup pure maple syrup (not pancake syrup)
- 3 tbs molasses
- 2 tsp vanilla
- Whipped cream
- Freshly grated nutmeg
Brew the coffee, taking care to make it extra strong, as the milk and spices will dilute the coffee itself.
While the coffee brews, in a 3 quart slow cooker, add the milk and half and half.
Rapidly whisk in the remaining ingredients, one at a time.
Once all the ingredients have been incorporated and the coffee has brewed, whisk the coffee into the spiced cream.
Cover and set to 'keep warm'.
Once hot, serve, and garnish with the optional whipped cream and fresh grated nutmeg.
The seasonings are given in ranges for personal taste.
Take care to not let the latte overheat/boil.
Keep the setting on keep warm to prevent scalding and forming a skin.
If a skin forms, use a large spoon to gather the entire skin at once and discard; do not try to mix it back in, it will not redissolve.