Slow Cooker Gingerbread Latte Food

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.

GINGERBREAD LATTE

Steps:

• In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

GINGERBREAD LATTE

Steps:

• Use a 2-quart slow cooker; add the milk to the stoneware; whisk in the dried spices, sugar, and vanilla (do not add the coffee).
• Cover and cook on LOW for 3 hours (or HIGH for 1-2 hours).
• The milk should be quite hot, but if your slow cooker tends to get hot enough to boil, keep an eye on it--don't let the milk boil.
• Pour hot coffee into mug, then pour in milk mixture (leave room for garnish); top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

GINGERBREAD LATTE

Steps:

• In a bowl, mix together the spices, sugar and vanilla extract. Heat 100ml of the milk in a pan with the spice and sugar mix, whisking until the sugar has dissolved. Whisk in the remaining milk in additions until incorporated, then heat through until steaming.
• Put a shot of espresso in each glass (if using) and top up with the spiced milk. Top with whipped cream, extra spices and a mini gingerbread man.