Slow Cooker Gingerbread Pumpkin Lattes

 cups (1 1/2 quarts) 2% or whole cow’s milk or almond milk*

instant espresso granules

pumpkin puree

pure maple syrup (can also use 1/4 cup packed brown sugar) + more to taste

molasses (optional)

pure vanilla extract

ground ginger

freshly ground nutmeg

5-inch cinnamon stick

cloves

Lightly whipped cream or coconut whipped cream, additional ground nutmeg, and additional cinnamon sticks, if desired