Description
Enjoy a cozy, festive treat with this Slow Cooker Gingerbread Latte recipe, blending warm spices and rich molasses-infused milk with strong brewed coffee for a delightful holiday beverage perfect for gatherings.
Ingredients
Scale
For the Gingerbread Latte Base
- 6 cups whole milk
- 1/4 cup molasses
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Additional
- 6 cups strong brewed coffee
- Whipped cream, for serving
- Gingerbread cookies, for garnish
Instructions
- Combine Ingredients. In a slow cooker, add whole milk, molasses, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and vanilla extract. Stir gently to mix all the ingredients evenly.
- Add Coffee. Pour the strong brewed coffee into the slow cooker with the milk mixture. Stir thoroughly to blend the coffee and spiced milk base together.
- Cook the Latte. Set the slow cooker on low heat and cook for 2–3 hours. Stir the mixture occasionally to ensure the flavors meld and prevent a skin from forming on the top.
- Serve Warm. Ladle the hot gingerbread lattes into mugs, top with whipped cream, and garnish each with a gingerbread cookie. Serve immediately for a comforting and festive drink experience.
Notes
- Use whole milk for a creamy texture, but you may substitute with any milk alternative if desired.
- Coffee should be strong to balance the sweetness of the latte; espresso or a robust brewed coffee works well.
- Adjust the sugar and molasses amounts to taste depending on your preferred sweetness level.
- Stirring occasionally during cooking prevents the milk from scorching and ensures even flavor distribution.
- Serve with whipped cream and a gingerbread cookie for an authentic holiday presentation.
