• Spray your slow cooker with nonstick spray. Stir all ingredients together in the slow cooker and set on low for 6 to 8 hours. Stir once or twice if you can. If not, the mixture might stick to the edges a bit. Serve hot with extra milk drizzled on top and a variety of toppings!
• You can store this in the fridge for a few days and reheat with a bit of milk.

maple cream

• Place the maple syrup in a saucepan fitted with a candy thermometer. Fill a large bowl with ice water and place another saucepan on top of the ice. Heat the maple syrup over medium heat until boiling (do not stir, but do not walk away because you don’t want it to boil over! if it boils up, lower the heat.) and cook until it reaches 235 degrees F. Once at 235 degrees F, remove from the heat and pour the syrup into the saucepan that is sitting in the ice water bath. Let it cook for 5 to 10 minutes. Once slightly cooler, begin to stir the syrup with a wooden spoon until it’s creamy. This can take about 15 minutes, so instead, I poured my syrup into my stand mixer and beat it on low speed with the paddle attachment! Again, about 10ish minutes, until it’s light in color. Once it’s light and pourable, stop beating because it can thicken quickly.