- 1 firm, fleshy pumpkin or squash
- 500ml water
- 2 mugs of Demerara sugar
- 1 tsp of ground cinnamon (plus extra to serve)
- 1 cinnamon stick
- ½ tsp of ground ginger
- 1 tsp of mixed spice
- A few ground cloves (optional)
- Freshly brewed coffee
- Hot milk (or almond drink if you're vegan)
- Double cream
Not a fan of coffee? Stir the syrup through hot milk, spoon over pancakes or drizzle over ice cream.
Vegan? Why not try the latte with almond drink or soya milk.
1. First you’ll need to make a pumpkin purée. Chop and peel your squash into cubes. Pop in a pan of boiling water and reduce to a simmer for 20 mins or until soft.
2. Drain and chuck in a food processor, or blitz in the pan with a hand blender till smooth and lump free.
3. Combine the rest of the ingredients above with 4-5 tbsp of your pumpkin puree in a pan and bring to the boil. Once boiling, reduce to a simmer for a further 5 mins.
4. Take off the heat and pour through a sieve or muslin square to remove any little lumps and the cinnamon stick. Pour into a clean, dry bottle or container and cool before popping in the fridge.
5. We made lattes with our syrup. Just add a glug to your mug before topping up with a shot of fresh coffee and hot milk, top with whipped double cream (optional) and a dusting of cinnamon.