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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Dea. Ingredients:
1/2 cup brewed espresso (or 3/4 cup strong coffee) |
2 cups milk (can use 1%) |
2 tablespoons canned pumpkin puree |
1/2 teaspoon pumpkin pie spice (or 1/4 t. ground cinnamon, 1/8 t. cloves, 1/8 t. nutmeg and a tiny pinch of ground ginger) |
2 tablespoons sugar |
2 tablespoons vanilla extract |
whipped cream |
2 cinnamon sticks |
Directions:
1. Use a 2-quart slow cooker; add the coffee and milk to the stoneware.
2. Whisk in the pumpkin, spices, sugar, and vanilla.
3. Cover and cook on high for 2 hours; whisk again.
4. Ladle into mugs, and garnish with whipped cream and additional cinnamon; add in cinnamon stick and serve.
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