Pumpkin Spice Lattes Recipe

Ingredients

For the pumpkin spice syrup:
75g pumpkin or firm-fleshed squash, such as butternut
150g Demerara sugar
1 cinnamon stick
1 tsp ground ginger
1 tsp mixed spice
4 cloves
For the latte:
35ml fresh espresso
200ml milk of your choice
Squirty cream & ground cinnamon, to garnish (optional)

Prep: 10 mins | Cook: 10 mins
Makes: 250ml syrup

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Method

1. Slice the squash or pumpkin into ½cm thick slices and remove any seeds (no need to peel). Pop them in a bowl and add 3 tbsp water. Microwave on high for 7 mins till the squash is tender and cooked through (see our note on timings). Tip into a sieve and shake to drain off any excess water. Scoop the cooked squash away from the skin into a clean, dry bowl and roughly mash.

2. Pour 250ml water into a pan. Add the mashed squash/pumpkin, Demerara sugar, cinnamon stick, ground ginger, mixed spice and cloves. Place over a medium-high heat and bring to the boil, stirring often. When the pan is boiling, turn the heat down and simmer for 2 mins.

3. Take the syrup off the heat and strain through a fine mesh sieve lined with a muslin cloth into a bowl or jug. Pour into a sterilised jar or bottle and let the syrup cool completely. Store in the fridge for up to 2 weeks.

4. To make a latte, pour a fresh shot of espresso into a mug or latte glass. Add 1-2 tsp of the syrup (depending on how sweet you'd like your coffee). Warm and froth 200ml milk, then pour that into the mug. Serve straight away, or top with a swirl of squirty cream and dust with a little ground cinnamon.

5. Check Your Timings
We cooked our squash in a 700W microwave. Check the wattage of your microwave and then adjust the cooking times. Higher wattage microwaves will cook the pumpkin/squash faster.