2 cups milk
2 Tbsp canned pumpkin
2 Tbsp white sugar
2 Tbsp vanilla
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg and tiny pinch of ginger)
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
(Makes enough for 2 big mugs with a little leftover)
Pour coffee and milk into crock pot. Whisk in pumpkin, spices, sugar and vanilla. Cover and cook on high for 2 hours. Whisk again, then ladel in mugs and top with whipped cream and a sprinkle of cinnamon.
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