CrockPot Pumpkin Spiced Latte

I read this recipe on Stephanie O'Dea's blog and HAD to make it that night.

I liked...but was a little less than impressed.  I had to fix some things (of course I did, I can never leave anything as it is).

Serves 2-3 but can easily be doubled, tripled, etc

• 2 cups milk
• 3 T canned pumpkin
• 2 T white sugar
• 2 T vanilla (not a typo. it asks for tablespoons)
• 1/4 tsp cinnamon
•  tiny pinch of nutmeg and ginger
• 1/2 cup brewed espresso or 3/4 cup strong brewed coffee (I used Hazewlnut Decaf bc I was making it at night)
• whipped cream garnish (Rob says yay, I say nay)

1. Add the coffee/espresso and milk to the crockpot.
2. Whisk in the pumpkin, spices, sugar, and vanilla. (Seriously I couldn't get the pumpkin to totally and it kept seperating if the drink sat)
3. Cover and cook on high for 2 hours if everything is cold.
4. Whisk again.
5. Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Since I upped the pumpkin amount I liked it better, but you kinda have to drink it semi quick or all of the solids sit at the bottom and you get a mouth full of pumpkin guts....ew