You may have noticed that I’ve finally completed a few more upgrades to Eat Laugh Purr. A few of the design tweaks for you to check out include: a new fancy about page, author box and recipe grid in the sidebar. Now I can stop tinkering with the website, hopefully. Who am I kidding? I love playing around with the design, until everything goes haywire, then I scream. Thankfully, this went pretty smoothly, so there were only a few short shrieks to wake-up MaxE.
As promised, I have a doozy of a recipe to use-up the remaining pumpkin from the pumpkin chickpea curry I made last week and highly recommend. This is a copycat recipe of the famous Starbucks Pumpkin Spice latte that hordes of people line-up for every Fall. Me — I’ve never had the pleasure so I don’t know how close it mimics the real deal, but I do know this easy Fall beverage is a winner, especially if you love pumpkin.
And even if you’re not a huge pumpkin fan, like me, it is still pretty darn delicious and so simple to make. It’s perfect for any upcoming Halloween gatherings or Thanksgiving since it makes plenty. The word on the street (aka Pinterest) is that it doesn’t taste the best reheated, which makes sense. Most coffee doesn’t. I am a big iced coffee fan, so I wasn’t worried about making a half batch for just me. Plus, I found another way to use that cold latte mix that was divine.
That’s right pumpkin spice french toast. I used the latte as the base of my french toast mixture, then whipped in an egg (or two), cooked it in butter and topped it with maple syrup, whipped cream and sprinkling of cinnamon. OMG. Between this and the pumpkin chickpea curry, I may becoming a pumpkin convert. Now that is scary!
Pumpkin Spice Latte #Crockpot
Ingredients
- 6 cups milk (I used 2%)
- 4-6 cups strongly brewed coffee
- 1/2 cup pumpkin puree
- 2-4 Tablespoons vanilla extract
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- whipped cream and cinnamon for serving
Instructions
- Add milk and coffee to crockpot.
- In a small bowl, combine pumpkin puree, vanilla extract, sugar and pumpkin pie spice mix. Add to crockpot and stir together.
- Cover and cook on high for 2 hours.
- Serve with a scoop of whipped cream and a dash or two of cinnamon.
Notes
Be sure to brew the coffee stronger than you normally drink it, otherwise the coffee flavor can be overwhelmed by the other ingredients.
Leftovers can served over ice or blended with a few ice cubes. Or use as the base in your favorite french toast recipe.
Whether you enjoy this warm, over ice (or blended with ice) or as french toast, this is a fabulous, economical recipe for all you pumpkin fans. Best of all, you can make this year-round and don’t have to wait for Fall.
Tanya
This sounds like the perfect drink to serve at Thanksgiving dinner – thank you, Tanya!!!
You’re welcome, Laurie! It will be a huge hit!
OMG Tanya,
This pumkin spice french toast bread and the latte sound and look so good! I would love to just hang out with you in the kitchen and talk!
Thanks for sharing the recipe. Definitely putting this in my must-try list this season! Hope you’re having a great week!
Cori
I would love to hang out in the kitchen with you too, Cori!! It’s too bad we don’t live closer, but if you’re ever in LA – we’re getting together!
Um, so I am TOTALLY making this!!!!! 🙂 And yay for you making pumpkin-themed recipes!!! #besties 🙂
You’re gonna love it, Mackenzie, it is so good! And the french toast might have been the best thing ever. Seriously, I was amazed by how good it was! I can’t remember the last time I ever bought so much pumpkin puree in my life. And I’ve got the Pumpkin Chickpea Curry on the menu, again, this week. 🙂