There’s nothing better than a warm, creamy vanilla latte that basically makes itself.
That’s why I love this Crockpot Vanilla Latte.
Toss everything in, let it do its thing, and you’ve got a cozy, café-style drink with zero fuss.
It’s smooth, sweet, and perfectly spiced — just right for slow mornings, brunch with friends, or even dessert.
Why I Love This Recipe
I first made this on a chilly weekend when I didn’t want to run to the coffee shop. I just tossed everything in the crockpot while I cleaned the kitchen — by the time I was done, the whole house smelled like a coffee shop.
It keeps warm for hours in the crockpot
It’s incredibly easy
It smells amazing while it cooks
Feels like a fancy treat with zero effort
Perfect for slow weekends or serving guests
What You’ll Need
- 4 cups whole milk
- 2 cups strong brewed coffee (or espresso)
- ½ cup heavy cream
- ⅓ cup pure maple syrup (or brown sugar)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Whipped cream, for topping (optional)
Servings and Time
Serves: 4
Cook Time: 2 hours on Low or 1 hour on High
Macros (per serving)
- Calories: 215
- Protein: 5g
- Carbs: 22g
- Sugar: 19g
- Fat: 12g
- Fiber: 0g
Why This Recipe Works (Quick Science)
Milk proteins and fats break down and mellow out in slow heat, making the drink super smooth. The slow cook also lets the spices bloom and the vanilla deepen in flavor. Coffee can get bitter if overheated, but the crockpot’s low setting keeps everything balanced and creamy.
Common Mistakes
- Using skim milk: It gets watery. Stick with whole milk or add some cream.
- Overcooking: Don’t let it sit on high too long or it’ll scald.
- Not whisking: Make sure everything blends — spices can float and clump if not stirred.
- Weak coffee: You want a strong brew to stand up to the milk and cream.
What to Serve With
- Cinnamon rolls
- Buttery croissants
- Oatmeal muffins
- A big slice of banana bread
- Breakfast quiche
FAQ
Can I make it dairy-free?
Yes! Use oat milk and coconut cream for a creamy dairy-free version.
Can I reheat leftovers?
Yep! Just warm on the stove over low heat or microwave in short bursts.
Can I use instant coffee?
You can, but use double the amount for strong flavor.
Does it store well?
Yes — refrigerate and reheat within 3 days.
Substitutions and Variations
- Use almond, oat, or coconut milk for dairy-free
- Swap maple syrup for brown sugar or honey
- Add a splash of caramel syrup for a caramel vanilla latte
- Stir in a pinch of cloves for extra spice
- Use decaf coffee if needed
Make Ahead Tips
- Brew the coffee ahead and store it in the fridge
- Mix the milk, cream, spices, and vanilla the night before
- Combine everything in the Crockpot in the morning and go
Tools You’ll Need
- Crockpot (slow cooker)
- Whisk
- Measuring cups and spoons
- Serving mugs
- Ladle (optional)
How to Make Crockpot Vanilla Latte
Step 1: Add Milk and Cream
Pour 4 cups of whole milk and ½ cup of heavy cream into the Crockpot.
Step 2: Add the Brewed Coffee
Pour in 2 cups of strong brewed coffee (hot or room temp is fine).
Step 3: Add Sweetener, Vanilla, and Spices
Whisk in ⅓ cup maple syrup, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
Step 4: Cover and Cook
Cover the Crockpot with the lid. Cook on Low for 2 hours or High for 1 hour, until hot and steamy.
Step 5: Stir and Serve
Give everything a good stir. Ladle into mugs and top with whipped cream if you like. Sprinkle with a little cinnamon.
Leftovers & Storage
Let the latte cool, then pour into a sealed container and refrigerate. It’ll keep for up to 3 days. Reheat gently on the stove or in the microwave. Stir well before serving — the spices may settle.
