These hot-spiced lattes are like a warm, cozy sweater for your belly. But not in a weird way.
6cups1 1/2 quarts 2% or whole cow's milk or almond milk*
3tablespoonsinstant espresso granules
1/4cuppure maple syrupcan also use 1/4 cup packed brown sugar + more to taste
1teaspoonpure vanilla extract
3/4teaspoonfreshly ground nutmeg
1 5-inchcinnamon stick
Lightly whipped cream or coconut whipped creamadditional ground nutmeg, and additional cinnamon sticks, if desired
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.