There is something about this time of year that just makes you want to curl up with a warm cup of something, around a fire, or a good show, with your closest friends, and family. Perhaps it is the fleeting sense of peace, with the impending doom of the Holiday family reunions (Yes, I’m still single. No, I don’t want to meet your coworker’s son. Yes, I’m happy. No, I haven’t gained any weight. No, I do not want any turkey. Yes, I am sure.) Sigh. It’s the quiet moments, filled with twinkling joy, and maybe just a little bit of doom that makes the holidays so great.
Autumn calls for warm recipes. Warming spices, and soups, I mean, every meal of the day needs to be warm because if not you’ll soon find yourself desperately and miserably missing that pina colada on the beach. As Autumn recedes, and Winter wraps her icy fingers on us all, we must keep our wits about us. Food is my favorite way.
How easy were the days we could stop by Starbucks or Dunkin’ and grab a pumpkin spice latte (shamelessly! I might add)? Unfortunately, they do not have vegan options yet, and many of us are left scrounging around on the internet for bland versions we can make at home. Not I said the independent vegan. Not I!
#SorryNotSorry, but coffee, a dash of pumpkin spice and cinnamon, and a little dairy-free creamer will n o t cut it.
But who has time in the busy, groggy mornings to wrestle around with cans, and measurements? Not I said the sleepy vegan. Not I.
So what about a happy medium? Something like a slow cooker pumpkin spice latte, that you can throw together the night before, that isn’t bland. Oh, happy days!
Let me tell you something… this is a fantastic cup of coffee. Perfect to share with your loved ones, but it’s so darn good, you probably won’t want too! The morning I had this a light dusting of snow and frost had fallen, talk about the perfect weather for a steaming cup of this rich, creamy, silky, and just plain y u m m y coffee.
I used sweetened condensed coconut milk, and some maple syrup to sweeten this up, coconut milk as my non-dairy milk, but feel free to use whatever milk you’d like, I just have a serious affinity for coconut milk.
As for cooking, I made this recipe the night before, and put my slow cooker on the “keep warm” setting, so the flavor could meld together, without burning, then in the morning, I put it on the high setting. This should cook for 1 hour on high, or 2 hours on low. Or you could just throw all of these ingredients in a pot and boil for 10-15 minutes if you have time in the morning.
So get comfortable, and enjoy this anything but basic pumpkin spice latte that will not only warm up your body but your soul.♡
From my kitchen to yours, buen provecho, bon appetit, and as always, enjoy!
2 13.5 oz cans of coconut milk
1 7.5 oz can of sweetened
½ cup pumpkin puree
¼ tsp ground ginger
2 tsp vanilla bean paste
¼ tsp allspice
2 tsp cinnamon
2-3 whole cinnamon sticks
2 ½ tsp pumpkin spice
¼ tsp nutmeg
4-6 cups of coffee
1 tbs maple syrup
- Place all of the ingredients in the slow cooker, and whisk well.
- If you are making the night before, keep the setting on “keep warm”.
- Cook for 1 hr on high, 2 hrs on low, or bring to a boil in a pan for 10-15 minutes.
- Serve and enjoy!
Feel free to use lite coconut milk, if you’d like a lower calorie drink. 1 tsp of vanilla bean paste is equivalent to 1 tsp of vanilla extract. Top with coconut whipped cream and extra cinnamon for even more indulgence! Use more or less coffee depending on how strong you would like your drink! I use Colombian espresso coffee. Doube or triple if you are making this for a large group! This made about 6-8 servings.