Description
This Slow Cooker Gingerbread Latte is a warm, spiced coffee beverage perfect for cozy mornings or holiday gatherings. Combining strong espresso with rich molasses, creamy half and half, and classic gingerbread spices, this latte is slow-cooked to bring together all the flavors in a smooth, comforting drink. Garnished with whipped cream and festive gingerbread sprinkles or cookies, it’s an inviting treat for coffee lovers seeking a holiday twist.
Ingredients
Scale
Base Ingredients
- 10 tsp instant espresso powder
- 5 cups boiling water
Flavorings
- 1 Tbsp molasses
- 1 1/2 cups half and half
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
Garnishes (Optional)
- Whipped cream
- Gingerbread sprinkles or gingerbread men cookies
Instructions
- Boil water: Bring a kettle of water to a rolling boil to prepare for brewing the espresso base.
- Mix espresso powder and hot water: Place the instant espresso powder into the slow cooker and pour the 5 cups of boiling water over it, allowing the coffee to dissolve properly.
- Add molasses, creamer, and spices: Stir in the molasses, half and half, cinnamon, nutmeg, and ginger thoroughly to combine all the flavors.
- Cook: Set the slow cooker to high and let the mixture cook for 45 minutes to blend the flavors well and heat through without boiling over.
- Serve and garnish: Once ready, ladle the latte into mugs and top with whipped cream and sprinkle with gingerbread sprinkles or place gingerbread men cookies on the side for an added festive touch.
Notes
- Use freshly boiled water to ensure the espresso powder dissolves completely and the flavors extract fully.
- You can adjust the sweetness and spice levels by adding more molasses or spices according to taste.
- The latte can be kept warm in the slow cooker on the low setting if serving over a period of time.
- For a dairy-free option, substitute half and half with coconut or almond creamer.
- Garnish with whipped cream and gingerbread treats for added festive appeal but omit for a simpler latte.
