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