I’ve rediscovered something lately. Something obvious, but forgotten. Cozy, warm, and actually sort of essential. Especially when you have cold wood floors and naturally icy feet.
Slippers. I totally forgot about slippers! Now fuzzy socks, that’s another matter. I have probably 15 pairs stuffed in my sock drawer. Last year, my feet got so cold as I shuffled around that I would double up on them. Quite attractive. And then I was like, oh yeah. Slippers exist! So I bought two pairs – thick bottoms, cute colors, plush interiors – and every morning when I wake up, every time I get home, every evening as I curl up to work, they’re my happiness. How could I have forgotten about slippers?!
These Slow Cooker Gingerbread Pumpkin Lattes are sort of like slippers for the belly. Except they’re not fuzzy, because that would be gross and feel weird going down. And I have never forgotten about their existence, primarily because I just came up with the recipe a few days ago.
But they’re definitely warm! And they make you feel cozy! So there is that.
Slow Cooker drinks are pretty much best thing ever (other than slippers), especially when Halloween, Thanksgiving, and Christmas roll around.
They heat up quickly (at least, as far as heating in Crock Pots goes) and they keep your drink warm until you’re ready to sip. They feel special, but they’re low maintenance – perfect for holiday get-togethers.
I am as obsessed with pumpkin as I am with slippers right now, so it wasn’t a stretch for me to want to create a pumpkin-based coffee drink for the Crock Pot.
I’ve already gone to pumpkin spice land coffee-wise this year, so I thought I’d twist it up a little bit. Span the bridge between now and Christmas. Grab some pumpkin and spices, but trash it up with a little gingerbread flavor, too. Because gingerbread lattes are kind of one of the best things ever come December.
Gosh, there’s lots to love this time of year.
(I totally drank this in my slippers.)