Crock Pot Pumpkin Spiced Latte


I am SO excited to share this recipe with you guys!

Homemade crock pot pumpkin latte. This recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. Made with REAL ingredients from your pantry. Everyone loves it and amazed that it is made in a slow cooker.

I stumbled on this pumpkin spiced latte recipe and thought it’d be a great drink to serve to my small group that comes to my house each week.

Homemade crock pot pumpkin latte. This recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. Made with REAL ingredients from your pantry. Everyone loves it and amazed that it is made in a slow cooker.

It was a hit! Just ask some of the girls who tried it…

Homemade crock pot pumpkin latte. This recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. Made with REAL ingredients from your pantry. Everyone loves it and amazed that it is made in a slow cooker.

A few other reasons I will be making multiple batches of this slow cooker pumpkin spiced latte recipe are:

  • It made my house smell SOOO good. Its scent was a warm-vanilla-cinnamon-pumpkiny aroma. It was better than any fall candle that I have bought!
  • It served 15+ girls. It’s a great recipe for large groups.
  • It was super easy to make and used REAL ingredients. No syrups.
  • I made it a 2 hours before the group got there so I wasn’t scrambling to put it together as people arrived.
  • The taste was marvelous. It was warm and sweet with a hint of pumpkin flavor. It really does rival a coffee shop’s pumpkin latte.
  • Who doesn’t love to warm up with a special cozy drink with a bunch of girls?!Homemade crock pot pumpkin latte. This recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. Made with REAL ingredients from your pantry. Everyone loves it and amazed that it is made in a slow cooker.

OK, I’ve blabbed on enough about my new favorite crock pot recipe. Here it is!

Serves 10-15 people

Crock Pot Pumpkin Spiced Latte
 
Ingredients
  • 6 cups of milk (I used whole)
  • 4-6 cups of strongly brewed coffee
  • ½ cup of pumpkin puree
  • ½ cup of vanilla extract
  • ½ cup of sugar
  • 2 teaspoons of cinnamon
  • 3 cinnamon sticks
Instructions
  1. In your crock pot, combine the milk and coffee.
  2. Whip together the pumpkin, vanilla, sugar and cinnamon and pour into the crockpot.
  3. Mix together well.
  4. Toss in 3-4 cinnamon sticks.
  5. Cover the crockpot, and cook on high for 2 hours.
  6. *If you don't have a large group, you could easily halve the recipe.
  7. **I've been told that heating up the leftovers doesn't work so well

Homemade crock pot pumpkin latte. This recipe is EASY to make and is my go-to drink when entertaining in the fall or winter. Made with REAL ingredients from your pantry. Everyone loves it and amazed that it is made in a slow cooker.

Like this recipe? You might “fall” for these healthy pumpkin recipes too…

Healthy Pumpkin Chocolate Chip Muffins

healthy pumpkin muffin

Pumpkin Bread or Muffins

whole wheat banana pumpkin bread

Whole Wheat Pumpkin Pancakes

whole wheat pumpkin pancake recipe

Whole Grain Pumpkin Banana Nut Bread

Pumpkin Nut Bread

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Comments

  1. Love that mug! Are there supposed two 8 T of sugar in the recipe? I want to go make me a pot o’ this right now! Thanks!

    • Polly says

      Thanks! I actually got it free at a garage sale. And yes, add 8 tablespoons of sugar to the crock pot.

    • Rachel says

      Thanks for the heads up on the mistake. I will fix it right now. Only 8T of sugar! ๐Ÿ™‚

  2. Rachel says

    Alice, I LOVE the look on your face in the girl pic! Totally something I would do.

  3. Lisa says

    I’m not a coffee drinker, do you think it would work with tea?

    • Polly says

      I’m actually not a tea drinker so I’m really not sure. I’m thinking it would turn out pretty sweet with tea since the bitterness of the coffee probably dilutes some of the sweetness. If you try it out, let us know how it is!

      • Rachel says

        My best guess is that strong black tea might not be too bad. That’s what is in an actual chai anyway. It’s an interesting idea. We’d love to know if it works out.

  4. Melissa says

    Is the vanilla 8 T of vanilla extract?

    • Rachel says

      Yes, real vanilla extract.

  5. Amanda says

    For the record, I have made this 3 times this week!!! Amazing and yummy recipe… thank you!

    • Polly says

      Haha! Me too!

  6. Brittany M says

    I cannot wait to try this! I am wondering if anyone has put the leftovers in the fridge and then had iced lattes?

    • Tina k says

      I’d love to know this as well!

      • Polly says

        I haven’t tried it myself but have heard that letting the latte cool doesn’t work so well. Apparently the pumpkin solidifies or something…

    • Susan says

      I have put the leftovers in the fridge and it is great cold. I didn’t put any ice in it though

      • Polly says

        Good to know! I’ve never tried to save the leftovers.

    • Anne Dale says

      I’ve had leftovers and I actually thought they were wonderful. It gets kind of thick as it sits and cools, but I liked that. The flavors meld more, too.

  7. Jillian says

    What would the recipe be like for a small crock pot?! All I have is the 1.5qt crock!!!!

    • Polly says

      Hmmm. You could probably halve the recipe. Would that still be too much for your crock pot?

  8. Kat W. says

    I made this today, and of course, it is amazing! Definitely an equal to the Starbucks version. I used Hazelnut flavored coffee and I thought it was wonderful; also added some whipped topping and cinnamon on top for added effect ๐Ÿ™‚

    I don’t recommend letting it get cold though, for whatever reason the pumpkin pie filling started to re-solidify in mine when it did. That was an interesting mouthful… haha.
    I wrote a post about this recipe as well, to share with my friends!

    http://itspolymyositisjack.blogspot.com/2013/10/homemade-pumpkin-spice-lattes.html

    • Polly says

      Oooh, good call on the hazelnut! I’m hearing similar feedback from other people who have tried to let it cool and use leftovers. It’s for sure a no-go.

    • Kristyn says

      There’s a difference between pumpkin pie filling and pumpkin puree… That’s probably where you’re getting problems

  9. RitaB says

    This looks fabulous! Can’t wait to make it for our cold night out Trick ‘r Treating ๐Ÿ™‚ Can you tell me how many servings you think this recipe yields? I ask because I will enter it in Sparkpeople recipe builder to get the nutritional value. I have to watch my diet very closely. I can have pretty much anything I want. I just have to adjust for guilty pleasures such as this ๐Ÿ™‚

    • Polly says

      What a good idea! I’d say it serves around 15 or so. It also depends on the size of your coffee mugs!

  10. Tiffany says

    This sounds sooo wonderful! I would love to try it with my small group, but some of the girls are lactose free. Any idea on if this would work with soy milk or almond milk?

    • Polly says

      I don’t see why it wouldn’t work with those. Let us know how it works out!

    • Jessica says

      I made it with almond milk, and just like other coffee drinks it was less sweet than cow’s milk but still delicious!

  11. Samantha says

    I just found this recipe and realized I have every ingredient in my house to make this right now (SO excited!!) EXCEPT for the cinnamon sticks. =/ Would I be able to use ground cinnamon instead..?

    • polly says

      I don’t think the cinnamon sticks will make or break the recipe. Add a dash of cinnamon and I bet it will have a similar effect.

  12. Brittany says

    Can I use pumpkin pie filling instead of the pumpkin puree?

    • Polly says

      I think pumpkin pie filling has some added ingredients that may change the flavor of the drink a bit. I can’t say for sure if it will taste ok though. Let us know if you try it out!

  13. Wendy W says

    This was amazing. To make it healthier I used 2% milk, truvia instead of sugar & real pumpkin instead of pumpkin puree & it still tasted great. Thx

    • Polly says

      Good ideas!

  14. Cecilee says

    If I do not have a crockpot (cooking in Spain :), do you think 2 hrs with the stovetop set on low would work?

    • Polly says

      Both Rachel and I think that if you cook it on a very low heat, it would work. Keep an eye on it though!

    • Jessica says

      I did mine on the stovetop, and yes cook it on low and watch it. It was great.

  15. PT says

    What about using brewed pumpkin flavored coffee instead of adding the pumpkin purรฉe? Then maybe it could be cooled and saved as iced lattes or reheated.

    • Rachel says

      Interesting idea! Thanks, PT.

  16. sarah says

    I would think that if you wanted to save it to serve again you could probably just skim the pumpkin chunks out. The flavor would probably already be mixed into the liquid from cooking for so long.

  17. Jill says

    This sounds wonderful and I plan on making this right away. Just a thought… knowing that 8 Tablespoons makes 1/2 Cup might be helpful.

    • Polly says

      Haha- good to know! I’ll update it now.

  18. Sherina says

    Hiya! Love the recipe. I have a question though… the recipe calls for 2 teaspoons of cinnamon AND 3 cinnamon sticks??? If that’s not an error, do you think replacing the 2 teaspoons of cinnamon for 2 teaspoons of homemade pumpkin spice would work out??? Thanks bunches.

    • Polly says

      It’s not an error. Pumpkin spice would give it a different flavor but not necessarily bad. It might be very pumpkiny!

  19. Jackie says

    This was fabulous!!! I will make it again and again this fall!

    • Polly says

      Good! I can’t wait to make my first batch of the season. It’s been too long!

  20. Shelia says

    1/2 cup of vanilla? I made my own vanilla using vodka and vanilla beans. That’s an awful lot of vodka even for @ 15 cups of latte.

    • Rachel says

      Yep, 8 tablespoons of vanilla or 1/2 cup. We’ve tested this numerous times and it’s delicious.

    • Tracie says

      Vanilla vodka at the end might make a nice grown-up drink!

      • Polly says

        Fun idea!

  21. heather says

    Can a sugar substitute be used in this?

    • Polly says

      I have never tried it but I don’t see why not.

  22. Nancy says

    I really want to make this for a party tomorrow but I only have 1 hr after work…. Would you get the same product if cooked on low for 4 hrs???????

    • Polly says

      I’m sorry but I’m really not sure! I have never tried it so I’m afraid to say if that will work or not.

  23. Celeste says

    so I was thinking, since the pumpkin puree starts to solidify when cooled, maybe I would try ground pumpkin pie seasoning?

  24. Melanie says

    I made this today, I used pumpkin pie spice instead for added spiciness. I paired it with pumpkin muffins and it was awesome!! I also went onto sparkrecipes and tallied the points for the drink. It is 3 points per cup for 12 cups. Just thought I’d add that just in case there are some Weight Watchers out there! ๐Ÿ™‚ Great recipe! TFS!

    • Polly says

      Glad you enjoyed it and made it your own!

  25. Pat Ponce says

    Has anyone made it with Vanilla Almond milk?

  26. Samantha says

    How many servings does this recipe make?

    • Polly says

      Around 10-15 depending on your mug size.

  27. Niki says

    Any ideas about transporting this? I’d like to take it to a small group but my crockpot’s lid isn’t a tight fit. I’ve been reading the comments about it cooling. I’m thinking if I put it in another container would it stay hot enough to not solidify?

    Have you ever transported it?

    • Debra says

      I had to transport too, I ended up using two 1/2 gallon mason jars. It nearly filled them both. If you don’t have those, you can just use 4 quart jars (tighten the lids well!). Beware of pickle/non canning jars, as the hot liquid may cause them to crack when you pour in the liquid (maybe preheat the jars in hot water?). Good luck!

  28. Niki says

    Any ideas about transporting this? I’d like to take it to a small group but my crockpot’s lid isn’t a tight fit. I’ve been reading the comments about it cooling. I’m thinking if I put it in another container would it stay hot enough to not solidify?

    • Rachel says

      I just saw Rachael Ray discussing transporting chili to a tailgate. Maybe you could do what she suggests. She said put it in a big pot. Wrap in foil. Put in a big cooler and surround with towels to create a thermos. In your case, could you just put your crock in a cooler and surround with towels to keep it from moving? Not sure how to secure the lid tightly, though.

      • Jo says

        What I do when transporting Crock pot goodness is stretch a rubber band from under one handle, across to wrap around the knob on the lid, then do the same on the other side. Works like a charm!

  29. Amanda says

    Excited to make this for Thanksgiving this year!
    We are not big into sugar, do you think honey and/or pure maple syrup would be a good substitute?

  30. I will be taking it to a Teacher’s Workday in the morning…I am expecting it to be a hit. I will let you know,

    • Rachel says

      What a fabulous idea, Linda!

  31. Tammy says

    I made this recipe today and was very disappointed.. the portions did not blend well together and I had to change the amounts of ingredients and it still does not taste very well. Sorry but I will not be making this again..

  32. Yas says

    Just found this recipe! I made it for a pumpkin-themed pot luck at my work and it was a big hit! I made a few alterations which I would recommend –
    I used vanilla coconut milk instead of regular milk.
    And I used only about 6 teaspoons of vanilla since the coconut milk was vanilla flavored.
    And hazelnut coffee gives it another flavor dimension.
    Hope this helps for future recipe makers!

  33. Courtney says

    1/2 cup of vanilla extract? Is this correct? It just seems like a lot?

    • Rachel says

      Yes, it’s been tested many times. It’s delicious!

  34. Amber ingle says

    how many people does this feed?

    • Polly says

      Hi Amber. I’m guessing it feeds about 10-15 people depending on serving size. Enjoy!

  35. Dena says

    I am so trying this, Starbucks is supposed to be using real pumpkin in their lattes this year but I am betting I can save a boatload of money by using this recipe! Thanks!

  36. jennifer says

    I made this for a ladies fellowship. I was so excited to drink my first pumpkin spice lattรฉ of the season. I added some all spice to give it a little more spice. And added a little more coffee cause i thought it was a little weak. After trying my first sip I would have to say this is more of a creamer than an actual lattรฉ. Maybe add expresso instead of strong coffee and waaaaay less milk. I was thoroughly disappointed with it and so was everyone else I ended throwing away almost the whole crockpot of it.

    • Rachel says

      I’m sorry to hear it was a bust for you, Jennifer. Our experience has been different.

    • Andre says

      I am glad I am not the only one that this recipe didn’t work for. I follow the recipe, and it was still bland. It did not taste like pumpkin latte at all. I am not giving up though, the reviews are wonderful, I will give it another try.

      • Rachel says

        Thanks for the feedback, Andre. I’m sorry it didn’t work for you. ๐Ÿ™

  37. Dionne says

    I really don’t need a crock pot full. So how would I do just for a cup or two.

    • Polly says

      Haha. I have no idea. Sorry!

  38. Julie says

    I was excited to try this out on our first really chilly morning. I had dinner in the crock pot but thought it would work the same if I simmered it on the stove until hot. It smelled delicious, but ended up with the consistency of apple sauce. I had to pitch the whole pot.

    • Polly says

      Oh gross! Yeah, simmering milk would probably cook it a bit too much. Next time, try the crock pot. ๐Ÿ™‚

  39. Amber says

    I made this a few times last year and tried to change up the recipe a few times and it was really good. Then I copied this recipe exactly, and it was AMAZING! I was excited to find this recipe again and am making it in the morning for a coffee play date. Yum!

    My question. I have all the ingredients expect pure vanilla extract, I only have imitation vanilla. I’m guessing it’s worth a run to the store to get the real stuff, but I was just curious if you’ve heard of imitation vanilla working. ๐Ÿ™‚

    Thank for sharing such a tasty recipe!

  40. Lauren says

    Just wondering with the coffee what you’ve used or consider as strong brewed?! Thanks can’t wait to try!

    • Polly says

      When I say “strongly brewed” I mean using more coffee grounds than I typically would than when drinking a typical cup. Whatever it takes to give it a strong coffee flavor. The amount will depend on the brand you use. If it’s a cheap brand, it will likely take more scoops than a quality brand. Hope that helps.

  41. LisaB says

    I made this with light vanilla almond milk and it turned out delicious. I also put the leftovers into jars in the fridge. Just a quick shake to blend it all added a bit of cream and poured over ice and it was fantastic.

    • Polly says

      I’m so glad you found a way to use the leftovers! I’m for sure going to try that next time.

  42. Jennifer Cline says

    How do you think you could put this in the crockpot to cook overnight to have in the morning?

    • Polly says

      I wish that was possible! I think that it would get a bit overcooked though.

  43. Emily says

    I’m making this right now and it’s really grainy and sediment-y and the dry ingredients are not really dissolving into the coffee/milk mixture. ๐Ÿ™ Will it dissolve more the longer it’s in the crockpot?

    • Polly says

      Oh no! It sounds like you used dry coffee instead of brewed coffee? There aren’t really dry ingredients except for the sugar and cinnamon.

  44. Lindsay says

    Hi! I was really excited to do this recipe, so I halved it and used skim milk instead but it turned out terrible, there’s a lot of chunked stuff and n it, what did I do wrong? Do you have any suggestions. (Also I did not have 1/4 cup of vanilla, I could only fill it half way)

  45. Melissa says

    My work is having a ppkin themed food day and am bringing this. The smells that are in my house right now are amazing! So excited to try it!

  46. Oh My Word!!! This is soooo good! Thats it, I’m shredding my Starbucks card!

    • Polly says

      Wahoo! Glad you liked it.

  47. Beth says

    What brand of vanilla do you use? I’m thinking that you might use a different type of vanilla extract than me, because I’m sure 1/2 cup of mine would be quite overpowering. Please respond!

    • Polly says

      I’ve used lots of different kinds. I’m not really loyal to a brand. If you lessened the amount, I think you’d be ok.

  48. Morgan Ocetnik says

    Hi, I’m a student that writes for a school magazine. I’m doing a page on fall recipes, I wondering if I would be able to use the picture you provide as well as the recipe, while still giving you recognition.
    Thank you,
    Morgan

    • Rachel says

      Thanks for asking. I just emailed you about it.

  49. Sherry Smith says

    What is the brown powder spinkle on the top of the coffee in the cups?

    • Polly says

      Cinnamon

      • Sherry Smith says

        Thank you!

  50. Jessica H. says

    Does anyone know if I want to put the heat on low, would it be 4 hours or how would you convert that time?

  51. Kellie says

    Made this today with lactose free 2% milk. It tasted great. I also had coconut milk or almond milk in mind but decided staying as close to the original recipe would be best. I’m lactose intolerant and will make this again with lactose free whole mik. Yum!

  52. Hillary says

    Do you think there is something that could replace the pumpkin purรฉe so it will last longer after it cools? I’m not sure what, but something pumpkin flavored?

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