Pumpkin Spice Latte Crockpot Recipe
This pumpkin spice latte crockpot recipe turns milk, coffee, pumpkin puree and warm spices into a big batch of coffee shop drink at home. The slow cooker holds it at serving temperature for hours, so a crowd can ladle their own cups.
8
servings10
minutes2
hoursA creamy batch pumpkin spice latte made with real pumpkin puree and strong coffee. It stays warm in the slow cooker for ladling all afternoon.
Ingredients
4 cups whole milk
1 cup half-and-half
2 cups strong brewed coffee, hot
1/2 cup canned pumpkin puree (not pie filling)
1/3 cup pure maple syrup
2 tablespoons light brown sugar
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 cinnamon stick
1/4 teaspoon fine salt
Whipped cream, for topping
Extra pumpkin pie spice or ground cinnamon, for dusting
Directions
- Brew the coffee double strength so it does not turn weak once it is mixed with the milk. Pour it into a 6-quart slow cooker.
- Whisk in the pumpkin puree, maple syrup, brown sugar, pumpkin pie spice and salt until no orange streaks remain. Whisking now keeps the puree from sinking.
- Pour in the milk and half-and-half and add the cinnamon stick. Stir once more and put the lid on.
- Cook on LOW for 2 hours or on HIGH for 1 hour. The latte is ready when steam rises from the surface and the edge of the pot is hot but not bubbling.
- Remove the cinnamon stick and stir in the vanilla. Vanilla goes in at the end because long heat dulls its flavor.
- Whisk hard for 30 seconds to bring up a light foam. Taste and add a spoonful more maple syrup if you like it sweeter.
- Switch the slow cooker to WARM. Check it after the first hour and whisk again, since a skin can form on dairy.
- Ladle into mugs and top with whipped cream and a dusting of spice.
- Keep the lid on between servings so the drink holds its heat.
Notes
- Swap the milk for oat milk and the half-and-half for full-fat canned coconut milk to make it dairy-free. Hold it on WARM for up to 3 hours and whisk every 30 minutes. Cool leftovers fast and refrigerate for up to 3 days. Reheat in single cups in the microwave, stirring halfway. Serve with pumpkin bread or shortbread.
Why the slow cooker suits a pumpkin latte
A pan on the stove asks you to stand over it. Milk scorches on the bottom in a minute, and you end up with a brown film and a bitter taste. The slow cooker heats the whole pot from the sides, gently, so the milk never touches a surface hot enough to catch.
The long, low heat also lets the pumpkin pie spice soften into the drink instead of floating on top as grit. After two hours the cinnamon, ginger and nutmeg taste rounded, and the pumpkin gives the latte body without making it thick like soup.
A latte from a drive-through costs you a trip, and a home version made one cup at a time takes a frother and patience. Here you make one pot and everyone helps themselves. It is the easiest way to feed a fall crowd something warm.
Ingredient notes for pumpkin spice latte crockpot
Pumpkin puree: buy the plain can that lists only pumpkin. Pie filling already has sugar and spice, and it will throw off the balance.
Coffee: brew it strong, about double what you would drink black. Dark roast or a few shots of espresso stirred into hot water both work. Weak coffee disappears behind the milk.
Milk and half-and-half: whole milk gives a cafe feel. The half-and-half adds richness, so the drink does not taste thin after hours of warming.
Maple syrup: pure syrup tastes warmer than white sugar. Brown sugar rounds it out, but you can drop it and use more syrup.
Pumpkin pie spice: check the date on the jar. Old spice tastes dusty, and a stale jar is the quickest way to a flat latte.
Cinnamon stick: it gives a clean, steady cinnamon note without the muddy look of extra ground spice. Fish it out before serving.
Tips for a smooth, foamy batch
Whisk the pumpkin first: Stir the puree into the hot coffee before the milk goes in. It dissolves fully in hot liquid, and you will not find clumps at the bottom later.
Do not let it boil: This is the most common mistake. Cooking on HIGH for hours scalds the milk and can split it. Use HIGH only for an hour, then drop to WARM.
Whisk before serving: A skin forms on warm dairy and a layer of spice settles. A quick whisk before each round of ladling fixes both and brings back a little foam.
Taste before it sits: Spices bloom over the first hour, so taste once at the end of cooking and adjust. Add a spoonful of syrup, not more spice, if it tastes flat.
Swaps and variations
For a dairy-free latte, use unsweetened oat milk and canned coconut milk in place of the dairy. Oat milk heats well and stays smooth. For a lighter drink, use 2 percent milk and skip the half-and-half, and add an extra splash of vanilla.
If you want a kid-friendly cup, swap the coffee for the same amount of milk and add a spoonful of cocoa. Do not swap in instant coffee granules for brewed coffee at the start, because they taste harsh after two hours of heat.
What to serve alongside
Set the slow cooker on a side table with a stack of mugs, a bowl of whipped cream and a shaker of cinnamon. Put out something to dunk: biscotti, pumpkin bread, gingersnaps or plain shortbread. A plate of apple slices with caramel dip keeps the table from feeling too heavy.
Storing, freezing and reheating
Cool leftovers within an hour and pour them into a jar. They keep in the fridge for 3 days. Shake the jar before pouring, since the pumpkin settles.
Freeze cooled latte in ice cube trays for up to 2 months and blend the cubes with cold milk for an iced version. To reheat, warm single cups in the microwave in 30-second bursts, or heat gently in a saucepan over low heat. Do not boil it.
For a party, set the cooker on WARM and keep the lid on between rounds. Everything stays safe and hot for about three hours, and after that the milk starts to taste cooked.
Pumpkin Spice Latte Crockpot Recipe at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 8 servings
- Ingredients: 12, led by whole milk, half-and-half, strong brewed coffee, canned pumpkin puree (not pie filling)
Tips for Pumpkin Spice Latte Crockpot Recipe
Swap the milk for oat milk and the half-and-half for full-fat canned coconut milk to make it dairy-free. Hold it on WARM for up to 3 hours and whisk every 30 minutes. Cool leftovers fast and refrigerate for up to 3 days. Reheat in single cups in the microwave, stirring halfway. Serve with pumpkin bread or shortbread.
Pumpkin Spice Latte Crockpot Recipe FAQ
How long does Pumpkin Spice Latte Crockpot Recipe take?
Pumpkin Spice Latte Crockpot Recipe takes 2 hours of cooking after 10 minutes of prep.
How many people does Pumpkin Spice Latte Crockpot Recipe serve?
This recipe makes 8 servings.
What do I need to make Pumpkin Spice Latte Crockpot Recipe?
12 ingredients, led by whole milk, half-and-half, strong brewed coffee, canned pumpkin puree (not pie filling). Amounts are in the recipe card above.
