 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
|
In 'Make It Fast, Cook It Slow' by Stephanie O'Dea. Ingredients:
4 cups milk |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
2 teaspoons ground ginger |
1/2 cup sugar |
2 teaspoons vanilla extract |
1/2 cup strong black coffee, per serving (or 1 shot brewed espresso, per serving) |
cinnamon stick |
whipped cream |
Directions:
1. Use a 2-quart slow cooker; add the milk to the stoneware; whisk in the dried spices, sugar, and vanilla (do not add the coffee).
2. Cover and cook on LOW for 3 hours (or HIGH for 1-2 hours).
3. The milk should be quite hot, but if your slow cooker tends to get hot enough to boil, keep an eye on it-don't let the milk boil.
4. Pour hot coffee into mug, then pour in milk mixture (leave room for garnish); top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.
|
|