Slow Cooker Maple Pumpkin Spice Lattes -- A Big Batch Party Recipe

I always hear a lot of buzz out there when Pumpkin Spice Lattes make their first appearance at Starbucks. It means that Fall has finally arrived. It means that many of us can, at last, enjoy our favorite espresso drink again. 

Only drawback is, they are pretty pricey. There's a solution to that: make your own. I first got the idea from a fun food blog that recently shared a delicious homemade version of a pumpkin spice latte. Eureka! Exciting to find a way to make this yummy drink at home and save the $4 at Starbucks. That got me thinking . . .

. . . I thought I would like to make these when I had friends over, 'cause I knew they would love them, too. . . .

. . .then I thought it would be a lot of work to make individual lattes for a large group. I'd have to stand next to my espresso maker throughout the party. . . .

. . .then I remembered seeing the idea on Good Morning America to make flavored coffee drinks in a slow cooker. . . .

. . .then I thought it would be fun to combine two of my favorite Starbucks latte flavors: maple (which they no longer offer, boo-hoo) and pumpkin spice.

So, my yummy friends, that is the rambling path that lead me to create this recipe for Maple Pumpkin Spice Lattes. I've played around with the ingredients for the past few days, and have finally settled on this version. I may have consumed a little more caffeine than usual in the tasting process, so maybe I'll have enough of a buzz to avoid dozing off on the couch tonight. Okay. Not likely. I'm a couch dozer. Can't help it.

As an aside, I must confess that King-Man and I can be snobs about our coffee. We freshly grind our beans, we drink it black and strong, we drink it immediately after it's brewed. So, it was a stretch for me, a confessed snooty coffee drinker, to make a coffee drink that isn't freshly brewed and consumed immediately. Truth is though, once you start adding a bunch of milk and flavors to espresso or coffee, the freshness issue becomes relatively moot. The coffee flavor is diluted by everything else--it's more of a dessert drink--guess that's why I like it. This drink is actually better after the flavors have mulled for a couple of hours. 

On to the recipe. There's not much to explain, this is just so dang easy. You assemble the ingredients, dump them in the crock pot, let them cook for 2 hours. Done! I only have a few photos, because it's that easy. But, I will share some tips and variations. 

Here are the ingredients:

Add everything to a slow cooker, whisk it together, and cook on high for 2-3 hours. This makes 14 cups. I make it in a 6-1/2 qt Crock Pot. If your slow cooker isn't big enough, you can make a smaller batch or cook it in a large pot on the stove. On the stove top, heat it at a low setting so the milk doesn't scorch. Whether in the slow cooker or on top of the stove, it needs to cook awhile to mull the flavors.

click here for Amazon link to my Crock Pot (rated #1 by Cook's Illustrated)

Note about the pumpkin: Some of the pumpkin dissolves into the liquid and flavors it throughout, but some pumpkin will remain undissolved and settle into the bottom of the cooker. I prefer to ladel my latte's off of the top, leaving the pumpkin in the cooker. But that's up to you. If you want the actual pumpkin in your mug and not just the flavor, stir the mixture and dip from the bottom when you serve up a cup.

(*See "Update on removing pumpkin residue from lattes" at the bottom of this post.)

A FEW TIPS AND SUBSTITUTIONS:

• To brew espresso strength coffee for this recipe, in a drip coffeemaker use 1 cup ground coffee to 4 measuring cups of water.
• To make pumpkin pie spice mix, it's easy to combine the spices from your pantry. View Pumpkin Pie Spice Mix Recipe
• For an iced latte, after cooking to mull the flavors, chill in refrigerator and serve over ice.
• To make it caffeine-free, substitute decaf coffee or espresso.
• To make it sugar free, substitute your favorite sugar substitute for the maple syrup. 
• Don't like maple? Substitute brown sugar for the maple syrup.
• Spike it with a shot of rum in each mug before adding the hot latte mixture.
• Top with whipped cream. Homemade tastes the best, but it's fast and easy to spray out of a can when you have lots of guests. Sprinkle top with cinnamon or nutmeg, garnish with a cinnamon stick. (all of these are optional)
• Have leftovers? Refrigerate the leftovers and reheat them later. You can even reheat these latte's a cup at a time in the microwave.
• To make Spiced Mocha Lattes. Same recipe, except omit the pumpkin, add 1 cup cocoa powder (or more, to taste). If not sweet enough, add some sugar.

This is so easy and so good. It's a perfect drink to serve at a fall breakfast or brunch, or as an after dinner drink. So, now my yummy friends, it's time to PARTY!

Make it a yummy fall day.

* Update on removing pumpkin residue from lattes: For a gadget that works great for removing the pumpkin that settles in the bottom of the crock pot or pan of latte's, use a grease separator. Fill the grease separator with the latte mixture, let the pumpkin settle to the bottom, hold it over your sink, and pull the trigger until the pumpkin is gone from the bottom. Release the trigger and what's left is pumpkin-flavored latte's--without the residue in the bottom. This separator holds 4 cups, so you'll need to repeat this 4 times to get through the 14 cups of latte. It doesn't take long. By the way, if you haven't used a grease separator before, you will love having one for separating the grease from your Thanksgiving turkey gravy. It's a very handy gadget.

Other seasonal posts that may interest you:

• Spiced Hot Drink Mix--for cider, cocoa, coffee, tea, juice, or wine
• 3 Easy Dips--Pumpkin Pie, Caramel, and Peanut Butter
• Many Easy Sweets from 3 Toppings (for fall entertaining)
• How to Prevent Apple and Pear Slices from Browning 
• Pumpkin Granola Muffins
• Make Easy Caramel Apples With A Gourmet Flair

Maple Pumpkin Spice Lattes

By Monica              Servings: Makes 14 cups

Ingredients

• 4 cups espresso or very strong coffee (see brewing tip in directions)
• 1/2 gallon (8 cups) milk--1% or 2% recommended
• 3/4 cup canned pumpkin (plain, not flavored)
• 3/4 cup maple syrup
• 2 tablespoons vanilla
• 1 tablespoon + 1 teaspoon pumpkin pie spice (View recipe for making your own pumpkin pie spice at: www.theyummylife.com/recipes/24)

Directions

Combine all ingredients in a slow cooker, cook on high for 2-3 hours. May also be cooked on low on the stove top.
A few tips and substitutions:
--To brew espresso strength coffee, in a drip coffeemaker use 1 cup ground coffee to 4 measuring cups of water.
--For an iced latte, after cooking to mull the flavors, chill in refrigerator and serve over ice.
--To make it caffeine-free, substitute decaf coffee or espresso.
--To make it sugar free, substitute your favorite sugar substitute for the maple syrup.
--Don't like maple? Substitute brown sugar for the maple syrup.
--Spike it with a shot of rum in each glass before adding the hot latte mixture.
--Top with whipped cream. Homemade tastes the best, but it's fast and easy to spray out of a can when you have lots of guests. Sprinkle top with cinnamon or nutmeg, garnish with a cinnamon stick. (all of these are optional)
--Have leftovers? Refrigerate the leftovers and reheat them later. You can even reheat these latte's a cup at a time in the microwave.
--To make Spiced Mocha Lattes. Same recipe, except omit the pumpkin, add 1 cup cocoa powder (or more, to taste).

This recipe is featured at Family Fresh Cooking.