• Something for the weekend (and your morning coffee): Spiced Pumpkin Syrup

    by  • October 26, 2012 • Food

    Spiced Pumpkin Syrup

    Halloween is fast approaching and if, like me, you have a slight caffeine habit and regularly frequent coffee shops (especially some of the larger national chains) you may have recently come across pumpkin spiced lattes. These beverages are cleverly flavoured with a spiced sugary syrup that instantly adds a splash of autumn to your mug.

    If you prefer to avoid the corporate coffee world and stick with your own home brewed bean you need not miss out on this American inspired drink as it turns out that making your own coffee syrup is pretty simple.

    So here is a seasonal recipe to help warm up those chilly autumnal mornings:

    INGREDIENTS

    360ml water

    300g caster sugar

    1 cinnamon stick (snapped in half)

    1 teaspoon ground ginger

    ½ teaspoon grated nutmeg

    4 tablespoons pumpkin puree

     

    Add the water and caster sugar to a saucepan and place over a low heat, stirring gently until the sugar has dissolved.

    Once the sugar has dissolved add the cinnamon stick and ground spices and continue to warm the mixture very gently for 20-30 minutes to let the flavours develop. Don’t let the mixture boil though and remove from the heat if it begins to bubble.

    Finally stir in the pumpkin puree and remove from the heat. (To make your own pumpkin puree follow the recipe provided over at Something Missing.)

    Allow the mixture to cool slightly before removing the cinnamon stick and straining it through a coffee filter (or alternatively line a fine meshed sieve with kitchen roll and strain the mixture through this instead, it will do the same job as the coffee filter, it just might be a little messier!)

    Store the syrup in a clean, sterilised container (a jam jar works well) and keep in the fridge to help it last longer.

    The syrup can then be added to your coffee for an autumnal twist. My preference is to add about 1 tablespoon of syrup to 1 shot of espresso and 250ml of hot milk to make a spiced pumpkin latte, although the exact amount of syrup you use will probably depend on how much of a sweet tooth you have! Enjoy.

     

    Need something to do with the rest of your pumpkin innards?

    Julia’s very inventive foodie blog Something Missing turns one today! To mark the anniversary she has come up with a fantastic recipe for a dairy free spiced pumpin cake which you can find on her site here

    Tell us what you think!