Slow cooker pumpkin spiced latte
Who doesn’t love a pumpkin spiced latte? They’re the perfect warming drink as the days start to get colder, shorter and more autumnal. They also cost an arm and a leg at everyone’s favourite coffee chain with interesting tax arrangements, which makes them something of a treat. But what if I told you there was a way you could get your fix without leaving the house? Let me introduce you to the world of the slow cooker pumpkin spiced latte.
There’s so much to love about the ubiquitous PSL, it’s got the seasonal flavour from the pumpkin, there’s warmth in the cinnamon and other spices, and the warm milk is the warming kind of hug you need on colder days. Oh, and there’s quite a bit of coffee in it too, which is always a good thing in my book. As the days start tend towards winter, a seasonal hug-in-a-mug is the perfect way to lift your spirits.
This recipe uses one of my favourite pieces of kitchen tech – the slow cooker. Sure a slow cooker pretty low tech, but it is perfect if, like me, you always seem to be busy or on the go. For a slow cooker pumpkin spiced latte you just need five minutes to get it going and then time to let it work its magic. It’s the first time I’ve got the slow cooker out this winter, but I feel it’s the first of many recipes it will feature in.
What do you use this recipe for, then? Well, it really depends. You can make it for one or two, but this recipe really comes in to its own when you’re making it for a crowd. Whether you are getting people round for brunch, a Hallowe’en party or simply dinner that you want to end on a seasonal note. It’s a crowdpleaser that is easy to make ahead and then leave to its own devices whilst you get on with more important things, like enjoying yourself.
There is also no judgement here is you decide not to roast and purée your own pumpkin. I definitely didn’t. So I can confirm that this recipe works perfectly well with a can of pumpkin purée; I got mine from Amazon if you can’t get your hands on it in the shops.
If you don’t have a slow cooker, I’d highly recommend getting one, but otherwise, this recipe also works in a pan on the hob. The cooking time will just be less (about twenty minutes) and you’ll have to be there constantly stirring on a medium heat the whole time.
This recipe was inspired after I saw a few people making ‘homemade PSLs’ on Instagram. It uses a similar pumpkin spice mix I used in my pumpkin and cinnamon loaf cake last year. To make measurement simpler, I did it in ratios, using one of the cups I intended to serve it in as my measure.
- 4 cups of semi-skimmed milk (or milk of your choice)
- 2 cups of strong black coffee
- 4 tbsp of pumpkin purée
- 2 cinnamon sticks (plus more for decorating)
- 2 tbsp light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground nutmeg (slightly less if you’re grating it fresh)
- 8 cloves
- Whipped cream for decorating (optional)
Put the pumpkin purée in the pan of the slow cooker along with the ground spices. Mix together and then add in the sugar and mix some more.
Pour in the milk and coffee. Whisk gently until the purée mixture is fully mixed in. Add in the cinnamon sticks.
Turn the slow cooker on to high and leave for two hours.
Whisk again, then serve.
Used in this recipe: