2 cups milk
2 TBSP canned pumpkin
2 TBSP white sugar
2 TBSP vanilla
1/2 tsp pumpkin pie spice or if you don't have it {1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a dash of ground ginger}
1/2 cup brewed espresso or 3/4 cup strongly brewed coffee.
whipped cream for garnish {of course!}
This will make enough for two people to have a big mugful with a big leftover. I always double or triple the recipe when having people over so you have enough - plus I always want a second cup!!
Add all your ingredients to the crockpot and whisk to blend all together. Cook on high for 2 hours. Continue to whisk periodically. Serve in mugs with whipped cream on top.
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