This was my indulgence yesterday. It felt so “fallish” outside and I wanted a good excuse to try my new bag of Starbucks Decaf.
2 cups milk (I used vanilla soy milk – also an indulgence for me)
2 T. canned pumpkin
2 T. sugar
2 T. vanilla
1/2 t. pumpkin pie spice OR 1/4 t. cinnamon, 1/8 t. cloves, 1/8 t. nutmeg, and a teeny tiny pinch of ground ginger
1/2 c. brewed espresso or 3/4 c. strong brewed coffee
Garnish with Whipped Cream (optional)
This will make enough for 2 people to have a big mug with a bit left over. If you are having friends over, adjust the recipe accordingly. You can make this in a crockpot as small as a 1.5qt. Or, you can just make it in a pot on the stove.
Add the coffee and milk to the pot. Whisk in the pumpkin, spices, sugar, and vanilla.
If using a crockpot, cover and cook on high for 2 hours if everything is cold. If doing it on the stove, just heat it up until it’s the temperature you want. I had mine heating on very low for a good half hour, then let it sit on low for a good long while during the evening. It was still great. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon. To fancy it up a bit, add a cinnamon stick when serving.