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

Ingredients

  • 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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Method

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.
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