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!
Ah, banana bread...one of the best accompaniments to an afternoon coffee, and everyone’s new favourite lockdown pastime.
We partnered with vegan blogger Shannon Michelle to create this chocolate chip coffee banana loaf recipe, using our new Organic Single Origin Honduran blend.
To say its a decadent treat would be selling this sweet treat short!