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No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.
- 8 oz Dark rum, bourbon or Frangelico (optional)
- 5 cup Freshly brewed coffee
- 1/4 cup Pumpkin purée
- 4 cup Milk
- 1 cup Heavy whipping cream
- 3/4 cup Sugar
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 1 stick Cinnamon
- Garnish: Grated cinnamon or nutmeg
Add the liquor (rum, bourbon or Frangelico, optional), coffee, pumpkin puree, milk, sugar, vanilla extract, pumpkin pie spice, cinnamon stick and .5 cup of heavy whipping cream into a slow cooker, and heat on high for at least 90 minutes.
Whip the remaining .5 cup of cream until thick.
Serve the slow-cooker mixture in a mug, top with some of the whipped cream, and garnish with grated cinnamon or nutmeg.