Slow Cooker Gingerbread Latte Recipes

SLOW COOKER GINGERBREAD PUDDING CAKE

Steps:

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that's okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

CROCKPOT CHRISTMAS LATTE | SLOW COOKER FALL LATTE RECIPE

Steps:

• Pour the milk into a 2 quart or larger crockpot. Stir in the ginger, cinnamon, nutmeg, and allspice.
• Mix in the brown sugar, maple syrup, and vanilla extract. Stir well.
• Add the coffee and stir to combine.
• Cook on low for 2-3 hours, stirring occasionally so it does not scald on the bottom of your crockpot.
• After 3 hours, the gingerbread latte is ready to serve! Transfer to your favorite coffee mugs.
• Garnish with a generous helping of whipped cream and a drizzle of caramel sauce. Sprinkle gingersnap cookie crumbs and Christmas sprinkles on top. Add a few gingerbread cookies and ENJOY!!

SLOW COOKER GINGERBREAD PUMPKIN LATTES

Steps:

• Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
• Cook on low for 2-3 hours or until heated through. Make sure it doesn't boil! Turn slow cooker to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn't cook these on high for more than one hour.
• Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired. Serve.

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
• Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
• While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
• Top cake with lemon sauce.

KETO GINGERBREAD LATTE IN THE CROCKPOT

Steps:

• For the Large Batch Slow Cooker Latte: To a slow cooker, add heavy whipping cream, brown Swerve, sugar-free maple syrup, vanilla extract, and spices. Whisk the mixture together.
• Add the espresso and almond milk. Whisk all together and close the lid. Set the slow cooker to HIGH for 2 hours or LOW for 4 hours. Stir every once in a while to fully incorporate during cook time.
• Froth, if desired, and serve with homemade whipped cream, a sprinkle of cinnamon or nutmeg, and keto gingerbread cookies. Makes about 9 cups.
• For the Single Individual Latte: Heat a small pot on the stove to medium heat. Add the whipping cream, brown Swerve, ChocZero sugar-free maple syrup, vanilla extract, and spices. Whisk the mixture together.
• Add the espresso and almond milk. Whisk well, and let melt together for a few minutes until warm and combined.
• Transfer the mixture to a coffee cup and top with whipped cream if desired. Enjoy!