• 4 c. milk (2% or lower is best not to worry about curdling)
  • 1/2 c. white sugar (Baker's sugar is nice because it dissolves nicely)
  • 2 tsp. ground ginger
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • cinnamon stick, whipped cream for garnish (optional)
  • 1/2 c. strong black coffee, or a freshly-brewed shot of espresso

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During the Holidays it is fun to whip up easy coffee drinks for family and friends. Slow Cooker Gingerbread Latte (Copycat) is a fun drink to serve, and delicious! YUMMY!

  1. In a 4 quart slow cooker, you could also use a 1.5 to 2 quart slow cooker unless you will be doubling this recipe.
  2. Place the milk into your slow cooker, and whisk in the dried spices. DO NOT add the coffee.
  3. Cover. Cook on Low for 3 hours, or High for 1-2 hours. The milk should be quite hot, but if your slow cooker tends to get hot enough to boil, keep an eye on it. DO NOT let the milk boil.
  4. Pour over hot coffee or espresso.

NOTE: This could serve 4, especially if you are adding the milk on top of coffee. Otherwise it serves 2 with a bit of milk left for kid cups.

Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Gingerbread Latte

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