Ingredients
5
cups strong brewed coffee
4
cups milk (2% or whole)
1/2
cup heavy whipping cream
1/4
cup canned pumpkin (not pumpkin pie mix)
1/3
cup sugar
1
teaspoon vanilla
1
teaspoon pumpkin pie spice
Whipped cream topping, if desired
Preparation
In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
Serve in mugs, and top with whipped cream topping.
