Because who honestly wants to sit on the computer on Thanksgiving Day? (…don’t answer that.)
I’m sure you know that I’ll be doing my share of cooking today, so today’s post is – as I called it – mini. 🙂 But delicious!
I present to you, the Crockpot Pumpkin Spice Latte!
Yes, you read me right: pumpkin spice latte made in a crockpot. Those of you more familiar with the crockpot and its ways will not find this surprising – but I sure did when I came across it (say it with me) on Pinterest.
The credit goes to BettyCrocker.com:
Being a big fan of all things pumpkin, I’ve tasted quite a few pumpkin spice lattes in my short time (well, say about 4 different kinds…) My favorite used to be the Starbucks version, but as I do not go to Starbucks, I’ve explored a few PSL’s at the odd coffee shop now and then. Some of them have too much spice and not enough sweet. Others have too much sweet and not enough spice.
As always, the beauty of doing things at home from scratch is that you have control. As such, this homemade crockpot PSL definitely ranks among the best I’ve ever had. 🙂 Not surprising when it comes down to it, as you can control the sugar, spice, and everything nice.
The recipe on the website makes enough for 10 servings. We certainly won’t be having that many people over for Thanksgiving, so I cut it in half, and it turned out great!
(Sorry for the photo quality; I got up so early to make this and was too lazy to take a stellar picture.)
Now truth be told, I did put in about half of the canned pumpkin in (and I will repeat what the recipe tells you: this is not to be confused with pumpkin pie mix!) But after letting it cook and taking a sip, I added a little more, and also put in another teaspoon of sugar. My advice is to stick to the original recipe – whether you’re cutting it in half or making the original amount – and just play with it once it’s cooked long enough.
The end result I got was: mild spice, very “pumpkiny,” and neither too sweet nor too bland.
Seriously, it was exactly like drinking a cup of pumpkin pie. 😀 I topped it with some frozen fat-free whipped cream (no, I am not averse to using fatty ingredients, but believe it or not, fat-free whipped cream tastes a lot better than the regular kind – at least in my opinion) and, of course, added a dash of pumpkin pie spice on top (careful about going crazy with the spice, or you’ll do what I did and choke on it… >>)
Altogether, if you’re a pumpkin fan, and if you also happen to like pumpkin lattes, this is a great recipe to try. Adjust it to your taste, and you’ll get the best PSL you’ve ever had – no joke!
Happy Thanksgiving, all!