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Maple Pumpkin Spice Lattes
Melissa Hart

Maple Pumpkin Spice Lattes

A slow cooker is useful for a batch latte as long as the milk never boils. Real pumpkin gives the drink body, but too much makes it taste like soup, so the amount stays modest. Whisk twice during heating to keep the spices from gathering on the surface.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 6 cups whole milk
  • 4 cups strongly brewed coffee
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp kosher salt

Method
 

  1. Whisk the milk, coffee, pumpkin, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a 5-quart slow cooker until smooth.
  2. Cover and cook on low for 1 1/2 to 2 hours, whisking after 45 minutes and again before serving.
  3. Check the temperature after 90 minutes and switch to warm once the latte reaches 150°F to 160°F.
  4. Do not let the mixture simmer, because boiled milk develops a skin and a cooked flavor.
  5. Whisk vigorously just before ladling to redistribute the pumpkin and spices.
  6. Hold on warm for no more than 2 hours, stirring every 30 minutes.