In your slow cooker, combine the strong coffee and the milk.
Using a mixer or blender, whip together the pumpin
Using a hand or stand mixer, whip together the pumpkin puree, vanilla extract, sugar and cinnamon until the are blended well.
Pour into the coffee/milk mixture and blend well. Add in the cinnamon sticks.
Heat on high in slow cooker for 2 hours.
When ready to serve, blend in small batches in your blender for added frothiness, or pour straight into mugs.
Top with whipped cream and a dash of cinnamon if desired.
This can be stored, covered in the refrigerator for up to 3 days.
To reheat: use a small pot on the stovetop over medium heat, stirring occaisonally until heated through. Rebekah does not recommend heating in the microwave.