- 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 purée. Chop and peel the pumpkin or squash into cubes. Pop it in a pan of boiling water and reduce to a simmer for 20 mins or till soft.
2. Drain the squash and tip it into a food processor, or blitz in the pan with a hand blender till completely smooth.
3. Combine the rest of the ingredients in a pan with 4-5 tbsp of the pumpkin or squash purée. Bring to the boil, then reduce to a simmer and cook for 5 mins.
4. Take off the heat and pour the mixture through a sieve or muslin square to remove any little lumps and catch the cinnamon stick. Pour the syrup 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, then top with whipped double cream (optional) and a dusting of cinnamon.