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 spiced 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.
What You'll Need:
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
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 a 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.
What you'll need:
- 1 shot of Organic Espresso
- 2 tbsp Pumpkin Spiced syrup
- 2 tbsp of double cream (lightly whipped)
- Splash of brandy, or coffee liqueur (optional, but definitely recommended)
Place a shot of Organic 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! A delicious and warming seasonal libation.
Giving this recipe a try & sharing on social? Make sure to tag us @CRUKafe and use the hashtag #CRUMoments
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