Slow-Cooker Pumpkin Spice Latte for a Crowd

Nothing says fall like a warm and cozy PSL! Throw in some homemade cinnamon maple whipped cream and this recipe will certainly be the star of your next seasonal gathering.

Mix Pumpkin + Spices

Combine the canned pumpkin, brown sugar, cinnamon, cloves, nutmeg, ginger, allspice and vanilla in a medium sized bowl. Fold the dry ingredients into the pumpkin and continue stirring until everything is completely mixed.

Combine + Brew

Brew six cups of strong black coffee and pour it into the slow cooker. Add the milk, half and half and the pumpkin mixture, then stir until well combined. Place the lid on the slow cooker and allow the drink to brew on high for two hours.

Make Homemade Whipped Cream

Pour heavy cream into a medium-sized bowl and use a whisk to quickly whip the cream until stiff peaks start to form. (TIP: For better results, place your whisk and bowl in the freezer for about an hour before use.) Add the maple syrup and cinnamon, then stir until smooth. 

Pipe + Serve

Ladle the coffee into 8-10 serving mugs. Spoon the whipped cream into a piping bag and pipe it onto the top of each latte. Garnish with cinnamon sticks and serve!