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.
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)
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).