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Recipe: Crockpot Gingerbread Lattes

 4 cups milk (2% or lower)
 1/2 cup coconut or brown sugar
 2 tsp ground ginger
 2 tsp pure vanilla extract
 1 tsp ground cinnamon
 1/4 tsp cloves
 1/4 tsp nutmeg
 1 cup strong black coffee
 whipped cream for topping
 gingerbread cookie for garnish
 optional: splash of bourbon or rum
1

t’s best to use a 4 quart crock pot, you could use as small as a 2 quart.

2

Pour milk into your crock pot, and whisk in the dried spices. Do not add the coffee. Cover and cook on low for 3 hours, or high for 1-2.

3

Watch the milk carefully so it does not come to a boil (it can curdle & boil over) if you do. It should be very hot, but not bubbling. Reduce heat if it boils.

4

Divide the coffee into coffee mugs. Garnish with whipped cream, a sprinkle of cinnamon & a gingerbread cookie.

5

Add a splash of bourbon or rum to lattes before you add the whipped cream, if desired.