No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.
- 8 ounces dark rum, bourbon or Frangelico (optional)
- 5 cups coffee, freshly brewed
- 4 cups milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1/4 cup pumpkin purée
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 stick cinnamon
- Garnish: 1/2 cup heavy cream, whipped
- Garnish: grated cinnamon or nutmeg
Add all ingredients into a slow cooker, and heat on high for at least 90 minutes.
Whip 1/2 cup heavy cream until soft peaks form.
Divide the heated mixture among 10 to 12 mugs, and top each with whipped cream. Garnish with grated cinnamon or nutmeg.