Slow Cooker Gingerbread Latte

• 4 cups milk (cow's, almond, soy, rice, hemp, etc. is just fine.)
• --1/2 cup white sugar (I like Baker's sugar because it dissolves nicely)
• --2 teaspoons ground ginger
• --2 teaspoons vanilla extract
• --1 teaspoon ground cinnamon
• --1/4 teaspoon ground cloves
• --1/4 teaspoon nutmeg
• --cinnamon stick, whipped cream for garnish (optional)
• --1/2 cup strong black coffee, or a freshly-brewed shot of espresso

1. This could serve 4, especially if you are adding the milk on top of coffee. Otherwise it serves 2 with a bit of milk left for kid cups.
2. I used a 4 quart crockpot, you could get away with going as small as a 1.5 to 2 quart.
3. Put the milk into your crockpot, and whisk in the dried spices. Don't add the coffee.
4. Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite hot, but if your crockpot tends to get hot enough to boil, keep an eye on it. Don't let the milk boil.
5. Pour over hot coffee or espresso.
6. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

milk, white sugar, ground ginger, vanilla, ground cinnamon, ground cloves, nutmeg, cinnamon stick, black coffee

Taken from www.epicurious.com/recipes/member/views/slow-cooker-gingerbread-latte-53002751 (may not work)