Makes: 8 –10 spiced pumpkin lattes
What You’ll Need:
The Syrup
- 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
- 2 shots of CRU Dark Roast blend espresso (or equivalent)
- 6 tbsp. syrup
- 1 tbsp. of double cream
What To Do:
- Preheat your oven to 180°C/350°F. Skin and dice the small pumpkin, the roast in a baking tray with no seasoning until slightly golden. Put it hot into a liquidizer 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 2 shots of CRU espresso into a glass (approximately 70ml). Then add 6tbsp. of syrup into the coffee.
- Lightly whip the cream and add a teaspoon to the coffee,then grate over a little nutmeg to garnish. Boom!