Monica's favorite gear for
making Slow Cooker Lattes
This Crock Pot has great features. It is the #1 recommendation of Cooks Illustrated.
This makes whipped cream instantly. Simply add cream, sweetener, vanilla or other desired flavor. Put on the lid, and PRESTO, it dispenses perfectly whipped cream. Store in the fridge for up to a week (or until freshness date on the cream expires).
Also available: additional chargers
A blend of spices that has many uses for fall cooking. It's all you need to flavor these lattes.
I stock up on this canned pumpkin to have available throughout the season.
Use this for non-dairy vegan lattes.
I use these for storing leftover lattes in the fridge. They're also great for making tea and flavored waters.
This Grade B syrup adds rich flavor to the lattes.

Slow Cooker Maple Pumpkin Spice Lattes

A healthier, low calorie, big batch Starbucks copycat recipe that's perfect for parties.


Maple Pumpkin Spice Lattes

By Monica              Makes 14 cups
Maple Pumpkin Spice Lattes

This is a delicious drink similar to the Starbucks version, and it can serve a crowd. Make it in a slow cooker or on the stove top. So easy, so good, and perfect for fall entertaining.

Ingredients
  • 4 cups espresso or very strong coffee (see brewing tip in directions)
  • 1/2 gallon (8 cups) milk--1% or 2% (may substitute almond milk for non-dairy vegan version)
  • 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 1.5 cups 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).

NUTRITIONAL INFORMATION for one 1-cup serving using 2% milk (without whipped cream): 115 calories, 1.5g fat, 74mg sodium, 19.9g carbs, 18g sugars, 0g fiber, 4.9g protein; Weight Watchers PointsPlus: 3


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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. 

Trouble is, they are pretty pricey and high in calories. There's a solution to that: make your own. I decided to figure out a slow cooker latte recipe so I could make a big batch for a brunch party. The slow cooker keeps them warm throughout and makes them a self serve beverage; that way I don't have to stand next to my espresso machine making individual lattes throughout the party.

I combined two of my favorite Starbucks latte flavors: maple (which they no longer offer, boo-hoo) and pumpkin spice. The result is easy, crowd pleasing Maple Pumpkin Spice Lattes that can be ladled into mugs one right after the other.

After some playing around with the ingredients, I 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. In fact, by far, the most expensive small appliance in our kitchen is an automatic espresso machine. (I love it almost as much as my children.) 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. 

This recipe is healthified and has half the calories!

  • Although this is a sweetened drink, it is much lower in sugar and has half the calories of the Starbucks version. Starbucks uses a pumpkin spice flavored syrup, but my recipe has added nutrition from using real pumpkin.
  • It does the body good! This recipe is low in cholesterol and high in calcium, manganese, magnesium, phosphorus, riboflavin, and VERY high in vitamin A!
  • Nutritional information for one 1-cup serving using 2% milk (without whipped cream): 115 calories, 1.5g fat, 74mg sodium, 19.9g carbs, 18g sugars, 0g fiber, 4.9g protein; Weight Watchers PointsPlus: 3

 

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. 

Easy instructions for making
Slow Cooker Maple Pumpkin Spice Lattes 


Assemble these ingredients: Espresso or very strong coffee, milk (I use 2%), maple syrup (may substitute brown sugar), vanilla, canned pumpkin, pumpkin pie spice (buy it or make pumpkin pie spice with my recipe)

view on Amazon:  organic pumpkin,  organic maple syrup,  pumpkin pie spice

Maple Pumpkin Spice Latte ingredients

For a non-dairy, vegan version of this recipe, simply swap out almond milk for the regular milk. Tastes great either way. The almond milk version isn't creamy like when it's made with cow's milk, but it tastes good. It separates some as it cooks, so you need to give it a stir before pouring it into the mug. I haven't tried this recipe using coconut milk, but I'm guessing it would work well. If you try it, please let me now in the comments section. I'd love some feedback on how it turns out.

almond milk

view on Amazon: almond milk

Combine, cover, & cook. 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.

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 ladle 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.

Maple Pumpkin Spice Latte in A Slow Cooker

A FEW TIPS AND SUBSTITUTIONS:

  • To brew espresso strength coffee for this recipe, in a drip coffeemaker use 1.5 cups ground coffee to 4 measuring cups of water. Or, use a cold-brew coffee concentrate; see my post on making iced coffee to learn how to make cold-brew concentrate.
  • To make your own 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.  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 or honey.

My favorite way to serve lattes: Sometimes I offer a shot of rum if I'm serving these for an after dinner drink. And they always get topped with fresh whipped cream. You can whip up cream with a mixer, or use one of these instant whipped cream gadgets--simply add cream, sugar, and vanilla to the canister and it instantly creates and dispenses whipped cream.

view on Amazon:  instant whipped cream dispenser

Whipped cream & rum for Maple Pumpkin Spice Lattes

For another FAST & EASY homemade whipped cream, try Ali's method at Gimme Some Oven: How to Make Homemade Whipped Cream in 30 Seconds.

For a non-dairy vegan whipped cream check out these recipes by Marla at Family Fresh Cooking:  Vegan Whipped Cream and Vegan Pumpkin Whipped Cream.

At a recent party, I set up self-serve lattes for guests to enjoy. They were very popular!

How to serve Slow Cooker Maple Pumpkin Spice Lattes

Leftovers? Put the latte mixture in a jar or pitcher and refrigerate. It will keep in the fridge for several days. You can heat up the whole batch again on top of the stove or in your slow cooker. Or, you can heat up one mug full at a time. I love having this on hand in the fridge for making a quick latte.

view mason jars on Amazon:  half gallon or quart

Jar of Maple Pumpkin Spice Lattes

I like to use cinnamon sticks for stir stick garnishes. Whipped cream and a sprinkle of a little extra cinnamon on top, and I'm a happy girl.

Slow Cooker Maple Pumpkin Spice Lattes

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, it's time to PARTY!

Make it a Yummy day!
Monica 

Other seasonal posts that may interest you:

Link directly to this recipe Print this recipe
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% (may substitute almond milk for non-dairy vegan version)
  • 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 1.5 cups 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).

NUTRITIONAL INFORMATION for one 1-cup serving using 2% milk (without whipped cream): 115 calories, 1.5g fat, 74mg sodium, 19.9g carbs, 18g sugars, 0g fiber, 4.9g protein; Weight Watchers PointsPlus: 3
Print this Recipe   Share this Recipe

This recipe is featured at Family Fresh Cooking.
This recipe is featured at the Huffington Post as one of the top 10 pumpkin recipes (out of 100).

This post was updated 9/13/2014.



Posted on Monday, October 4th, 2010








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