Slow Cooker Gingerbread Latte
Slow Cooker Gingerbread Latte is a seasonal favorite. A blend of ginger, cinnamon coffee, half and half, easily made in the slow cooker.
Ingredients
- 5 cups brewed cinnamon coffee STRONG; I used Dunkin' Donuts® Coffee Bakery Series® Cinnamon Roll
- 2 cups milk
- 2 cups Half and Half I used Land O' Lakes®
- ⅓ cup pure maple syrup +/-; ¼-½ cup; (not pancake syrup)
- ¼ cup molasses +/-; 3 tbsp-⅓ cup
- 3 tsp pure vanilla extract +/-; 2-3½ tsp
- 3 tsp ground ginger +/-; to 3½ tsp
- 1 tsp ground nutmeg +/-; to 1½ tsp
- ⅛ tsp ground clove +/-; to ¼ tsp
Optional garnish!
- Whipped cream
- Freshly grated nutmeg
Instructions
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Brew the coffee, taking care to make it extra strong.
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While the coffee brews, add the milk and half and half to the slow cooker on HIGH
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Stir or whisk in the maple syrup, molasses, and vanilla.
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Rapidly whisk in the spices one at a time.
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Once all the ingredients have been incorporated and the coffee has brewed, stir or whisk the coffee into the spiced cream.
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Cover and cook on HIGH for 45 minutes.
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Once hot, switch to the 'keep warm' setting; keep covered.
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Serve and garnish with the optional whipped cream and fresh grated nutmeg.
Recipe Notes
The seasonings are given in ranges for personal taste.
If unable to use cinnamon coffee, use your favorite roast and at least ½ tbsp ground cinnamon. Add it when adding the other spices. Adjust amount as needed 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.