CRU's Pumpkin Spiced Latte

Our Answer to Autumn

With temperatures dropping, we thought we’d pull this classic recipe out from the archives to give your weekends that little extra spark of seasonality. For us, there’s nothing quite like a pumpkin latte for warming your soul after a brisk, crisp weekend stroll; add a splash of brandy, and you’ve got something truly special. What’s even better, the pumpkin syrup can be used on everything from cocktails to dessert toppings - and keeps in the fridge for a good couple of weeks.

The Syrup

(enough for at least a dozen well-sized lattes)

• 1 small pumpkin
• 400ml water
• 200ml maple syrup
• 250ml agave syrup
• 6 tsp ground ginger
• 4 sticks of cinnamon
• 2 tsp whole cloves
• 1 tsp nutmeg

The drink

• 1 shot of espresso
• 2 tbsp syrup
• 2 tbsp of double cream (lightly whipped)
• Splash of brandy, or coffee liqueur (optional, but definitely recommended)

Method

The Syrup

Preheat your oven to 180°C/350°F. Skin, seed and dice the small pumpkin, then roast it in a baking tray until slightly golden. Put it hot into a liquidiser with 50ml of the agave syrup and blitz.

Place all the ingredients along with pumpkin puree into a saucepan and stir while bringing to

the boil. Reduce to a simmer and cook for a further 10 minutes. Strain the syrup through a muslin cloth or fine sieve and set aside.

The Coffee

Place a shot of CRU espresso into a glass (and the booze if you're feeling naughty). Then add a good glug of syrup into the coffee. Lightly whip the cream and pile on top then grate over a little nutmeg to garnish. Boom!