Spooky Spiced Pumpkin Lattes Recipe | Abel & Cole

Spooky Spiced Pumpkin Lattes

Cooking time
Serves10-15 people
Vegetarians Gluten-free diets

Sweet squash, spices and a kick of coffee. Lovely after a blustery walk

4 ratings


  • 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.

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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.
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