Monday, November 19, 2012

Crockpot Pumpkin Spice Latte

Last spring, I used my Starbucks gold card as a form of ID at the airport.

And got on the plane.

{isn't our security grand?!}

Truth is, the whole ID thing was silly anyways. I was flying back from a job interview and my ticket was purchased using Aimee and not my legal first name. I've flown multiple times without it being an issue until I stumbled upon the TSA agent in training at the Charlotte airport.

You know how people new at their job are sticking firmly to the rules?

Yeah, that.

She consulted the agent she was training under who asked me if I had anything else on me that had Aimee on it. I traveled super light but never leave home without my Starbucks gold card. And it does say Aimee. So I whipped it out.

The guy behind me snorted.

And they took it.

So thank you, Starbucks, for your gold card for it got me on my plane home.

Which is all the more reason why I felt like I was cheating on Starbucks with this recipe. Except that Starbucks now charges a ridiculous $6 for a venti soy pumpkin spice latte. And though I truly appreciate the fair wages and insurance they offer their employees, they just don't cost that much to make.

{but I still buy them sometimes}

This is tasty, and awesome when you don't want to leave the house on a cold morning and get a beverage. Especially when you live in a city that evidently doesn't believe in drive through Starbucks. You really don't have to use the crockpot - you can simmer is on your stove instead but my crockpot liner is dishwasher safe and my pots aren't.

I used my small (1.5-2 quart) crockpot for this and it was the perfect size!

Crockpot Pumpkin Spice Latte
makes enough for 2 large mugs

2 cups milk
2 tablespoons canned pumpkin
2 tablespoons white sugar
2 tablespoons vanilla extract
1/2 tsp pumpkin pie spice
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
whipped cream, for topping
cinnamon, for topping

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours. Whisk again.

Ladle into mugs and top with whipped cream and a sprinkling of cinnamon.

Source: Crockpot 365


  1. This looks sooooooooo good :) Buying Starbucks can get so expensive.

  2. Can you make more and store it for a day or two?

    1. I'm sure you could! Just a day or two shouldn't affect the coffee too much but I agree with the other "anonymous" that fresh is always better if you want to leave it out all together and just brew a fresh pot each day.

  3. I'd make it without the coffee/espresso and just add that for fresh servings, as that is the part that would get bitter over time.

  4. Do you think this could be done on low over night? I just think it would be so nice to have first thing in the morning.

    1. That's a great idea! I think you could, depending upon how hot your crockpot runs (mine runs really hot!) I might try it running on low for a few hours and then letting it flip to warm (if you have a timer function on yours).

  5. I am going to have a pumpkin spice latte station at Thanksgiving for all the family. Will have whipped cream and spices for the topping.

  6. 2 cups of milk and only 1/2-3/4 cup of coffee?? That doesn't sound right -- or at least, it doesn't sound coffee-ish. . . . ??

    1. The recipe can easily be adjusted to your taste - I use double strength coffee in it so it's fairly coffee-ish for me but others may want even more. Just change up the proportions :)


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