Gingerbread Latte

• 4 cups milk
• 1 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 14 teaspoon ground nutmeg
• 2 teaspoons ground ginger
• 12 cup sugar
• 2 teaspoons vanilla extract
• 12 cup strong black coffee, per serving (or 1 shot brewed espresso, per serving)
• cinnamon stick
• whipped cream

1. 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).
2. Cover and cook on LOW for 3 hours (or HIGH for 1-2 hours).
3. 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.
4. 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.

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

Taken from www.food.com/recipe/gingerbread-latte-406010 (may not work)