Slow-Cooker Pumpkin Spice Latte for a Crowd
Spice up your autumn gatherings and delight your guests with this simple and delicious PSL recipe.
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.
Cassidy Garcia
Ingredients
- 3/4 cup canned pumpkin
- 3/4 cup brown sugar
- 2 tsp cinnamon (for coffee)
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp allspice
- 2 Tbsp vanilla extract
- 6 cups strong black coffee
- 4 cups milk
- 1 1/2 cups half & half
- 4 cups heavy cream
- 1/2 cup pure maple syrup
- 1 Tbsp cinnamon (for whipped cream)
- cinnamon sticks (for garnish)
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.
Cassidy Garcia
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!
Cassidy Garcia
Cassidy Garcia
