Description
This creamy pumpkin-spice elixir simmers gently in your slow cooker, filling the air with cinnamon, nutmeg, and sweet pumpkin aroma. Each warm, velvety sip tastes like autumn in a mug.
Ingredients
- 2 cups pumpkin puree
- 4 cups milk
- 2 cups apple cider
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch salt
Instructions
- Combine pumpkin puree, milk, apple cider, heavy cream, brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt in the slow cooker.
- Stir until smooth and well blended.
- Cover and cook on low for 1.5 to 2 hours, stirring once halfway through cooking.
- Taste the mixture and adjust sweetness or spices as needed, stirring to incorporate any adjustments.
- Serve warm in mugs or heatproof glasses, garnished with whipped cream or a sprinkle of cinnamon if desired.
Notes
- Use half and half instead of milk for a richer and creamier drink.
- Substitute pumpkin pie spice for the individual spices to save time.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently on the stove over low heat or in the slow cooker on warm.